Pickled plums

The harvest of plums was successful this year, but I had to quickly process them, I stumbled upon this recipe by accident (it's good that there is a ribbon !!!), and I was very pleased with the result. Super cream turned out! Photo in a jar .... Thank you !!!!!

Svetochka, to your health. Beautiful plums turned out.

[Lysipusik]

Lysipusik, good day . This marinating is called dry (in my notebook it says "Plums in dry marinade"). That is, at first there is practically no liquid, and gradually it is added due to the fact that the plums will release juice. So don't cry, everything will work out.

Qween
Thank you so much! You have calmed me down.
And then I pickled plums for the first time, I thought something was wrong.
Thank you for your reply.

[Lysipusik]

Lysipusik, you are welcome .
It's just not customary that plums don't float in a marinade. In the recipe, no water is added at all. But then, due to the plum juice, there will be a very rich, concentrated marinade.

Of course, mainly recipes for pickled plums with water (and they cook quickly), but it seems to me that such plums are inferior in taste to plums in dry marinade.

[Qween]

Qween, gave you a thank you for the awesome plums. We met recently as friends, I went to everything else and the cream on the table, well, I'll tell you - they (the plums) "left" first. Cool, tasty, waiting for the next harvest !!!

[nadlen]

nadlen, for health! Yes, these plums always fly off the table quickly.

Are these plums like a delicacy or what? Can you bake it?

These plums go as an appetizer - very tasty with meat, pilaf, etc. You can put in baked goods, but not sweet ones. For example, in bread, in a snack pie, in puff pastry, it is also delicious (wrap each plum in a square of dough and bake in the oven, you can put a thin plate of smoked lard between the plum and the dough). It is delicious to add such plums to stewed cabbage, stews, just do not cook for a long time so that the taste and structure of the plum is preserved. In the marinade from plums, you can marinate meat before cooking or vegetables for snacks (onions, cabbage, boiled beets, etc.).

In general, there are many options for every taste. Use it to your health.

Thank you, we just got prunes on sale

dear GWEEN, that winter is coming to an end, and whether the girls who dared to prepare this most unusual amazing plum have already eaten it? and I did it right according to prescription standards - 7 kg, etc. = I used a ten-liter bowl for 10 days in a row once a day - more often it did not work - I strained it boiled it filled in nyuyuhaalaa the output was pretty big pepper I really thumped - a mixture of five peppers 2 a bag that was crushed there like 30g turned out killer but deliciously unusually straight so there is a little strained - somehow the vinegar will be uksovat for me - this year I will try on an apple cider, all the more I made it myself - but eating a few things at a time is delicious! I put syrup wherever a marinade is needed, especially the chicken fell in love with gochitsa on this marinade I make the color really dark a little plum: mda: it turns out, but the taste of something like that I don’t know what else thank you again this year I want to try apples like this picking apples usually a lot sour, maybe they will do, at least the meat under any marinade will cook, yeah, apples marinated with apple cider vinegar ...

Intrigued by the recipe! I want to do it this year! And nobody pickles gooseberries? I am always vinegar in everything "I love" to pour more measure ..... Maybe someone has a proven recipe?

So I thought about gooseberries! ! Thanks for the recipe for plums!

[Qween]

ABOUT! What a great recipe!
I will definitely pickle!

Qween, thanks for sharing this secret recipe!

In one day.

I put 3 kg of plums of an unknown breed (on the label "Kubanskie", but I think this is a place of growth, not a variety),
I poured it with marinade (I took apple cider vinegar, ground cloves, added a little cardamom boxes (I love him very much), the rest is according to the recipe).
When the marinade was boiled, there was no pungent smell, which made me happy. After the first pouring of the plum, I had to press it with a plate and put a weight on top - the marinade did not reach the top.
After 10 hours, the plums gave juice and became softer.
After the second pouring, the marinade would have completely covered them, but they float up ... pressed it down with a plate - or not to press it?

Marinade - how tasty to stagger! In general, I love seasonings like Narsharab, but here they are so yummy. I am already making plans how, after marinating, I will evaporate excess liquid from the marinade, make it thicker and how I will add Balsamiko or Narsharab to salads and meat!

Almost all the plums rolled up in a 0.5 liter jar were used for gifts.

The consistency of the plums is remarkable, I liked it very much. The vigor is amazingly suitable for game, elk, in particular. I will definitely cook some more.

Made from Hungarian, next time I will make from black plum.

Thanks for the recipe!

Girls, urgently! (I look - they haven't come here for a long time!)
For the first time I poured the plums with marinade, and at the bottom they all "grabbed" in a lump. Drain the marinade (for now, anyway) is impossible! Is that how it should be? Filled an hour ago. Tomorrow, maybe put all this on the burner? Or will it liquefy a little? Tell me, pliz!

Late, I guess, I answer ...
How did they get it? Stuck together? Hmm, I didn't have that ... It seems to me that I should leave them according to the recipe and not touch them. And do not heat it up, otherwise you will not get the very desired consistency.

By the way, quite recently they opened another jar of plums for the feast, they used to eat elk meat. Vigorous, delicious! What a beauty!

Filled an hour ago.

how is your plum? unstuck? an hour was not enough - the juice does not drain immediately, especially if

Yesterday morning I poured marinade over the blue local plums, and they somehow stuck together in my bucket, left them for the night only with a plate and pressed a jar of water. in the morning I looked at a whole bucket of juice and the plums have greatly decreased in size and are somehow soft, now I think the variety of plums is not suitable, I poured it a second time, I'll see how it goes

[Qween]

Qween, what a wonderful recipe, you must take into account, the plum will sing. Is it possible to use small yellow cherry plum? It's a pity to throw it away, maybe it will go in the marinade?

Thirteenth fill - normal flight! ))) I am very happy with the recipe I found - I tried it in the winter, one craftswoman treated me to plums and pickled grapes. It turns out, but sooo I love such delicious))) I was told approximately what and how to do, but I am such a person - I need to know exactly "to hang up in grams" - and then you can already tolerate something))))
Advice from that hostess - two or three days before the plums are ready, she adds quiches-mish to the marinade and closes them in jars like an assorted plum-grapes. Or, he says, cork the plum, and marinate the quiche-mish in the remaining syrup. According to her, grapes require about a party of fillings for readiness .... I will try!
Thank you all! And for the recipe, and for all the comments and advice! That's why I love the forum - you can find so many interesting points in the comments !!!

[Qween]

Qween, what a wonderful recipe, you must take into account, the plum will sing. Is it possible to use small yellow cherry plum? It's a pity to throw it away, maybe it will go in the marinade?

oh, how I loved my grandmother's cherry-plum jam in my childhood! ... I haven't eaten for a hundred years ... But try it - maybe it will, the girls have not managed to pickle so much ... and cherry-plum - it seems like a plum is considered or not ?

[Verbena]

Verbena, well, yes, the jam is interesting, but you won't eat much. I'll have to try pickling, then I'll tell you.

Virgo, it's too late to drink Borjomi ... Today I rolled up the plums.Did everything according to the recipe. But ... Plums must be firm, and exactly hard varieties... I had yellow plums (I took really unripe ones), and others, too, unripe purple ones. The yellow ones worked better. They were notoriously small and rather dense. And purple (I don't know which variety), in principle, should have become soft as they ripen. So that's it. The yellow plums are more or less shrunken (although not very much), but at least they have not spread. And the purple ones became soft (ripe), the skin peeled off in places. The marinade is very tasty. In yellow ones it is thick, in purple ones it is much thinner. I tried one cream - I liked it. In short - already rolled up!

I forgot to thank the author. Thank you! If you do it wisely, take what you need - well, very tasty!

the skin peeled off in places.

I pickled prunes, that is, it was prunes, and not a similar plum, in halves, the skin also came from many and they are soft, and the marinade is very thick and tasty.

I don’t have plums, it’s expensive on the market, but cherry plums this year are enormous. At the dacha there is a small tree, and they collected 20 buckets of large, sweet (only sour skin), with a lagging cherry plum bone. She treated everyone, she cooked the sauce for the meat. And then the recipe for mar came to my eye. drain. And I decided to try.

Of course it's delicious. The marinade is just super-duper, I rolled up the rest in jars, I will marinate the meat in winter. With regards to cherry plum. If I didn't eat mar. plums, then cherry plum would be appreciated perfectly. But strictly evaluating the product received, I will say that it deserves a four on a five-point system. The disadvantage of cherry plum is that it did not have a dense structure. She's soft.

Thanks for the recipe, there is no photo, but the plum turned out to be excellent, it was poured 12 times, because everything was somehow not such a plum, at first it was somehow soft, and after the tenth pouring the plum became elastic, I thought everything was just the products in vain, but I was happy with the result, on a solid four. next year I will try to find a Hungarian.

Prompt for teapots, boil marinade and pour lavrushka with cloves or strain?

Anna, you don't need to filter anything, all together. It's only when you marinate these plums for the first time, it seems strange.

Thank you!!! Already the first batch is pickled, but filtered it, then re-read the whole topic, found that it was not necessary. only a lot of plums burst, and they were very soft, and they looked like jam. Today I put another one, the plum is as it should be, Ugorka, chose the hardest one, I hope it will turn out like the girls in the photo, it is a plum and not a mess.

sorry, sorry, sorry ... it turned out to be a little bitch from me ... I took prunes, unripe, but in some places there were specks on the peel (what to do - I just bought it ...) Maybe they cracked forward and the peel broke, maybe I was carried away by experiments (I poured it 14 times, then once brought it to a boil with a berry - I had to leave for two days, I decided that I would be so "safe.") When I arrived, ready to roll my charm in the jars, I found that the plum was soft, some - just smeared from touch ... Sadness, of course, but I understand that I was too clever. I rolled it up - a couple of jars with a plus sign on the lid - what you can put on the table with guests, a couple of jars - well, such ... eat yourself ... a couple more jars of smudges ... I'll think, maybe some sauce later from fill them up? and three cans of delicious syrup!
By the way - a delicious plum, although there is no desired consistency! The desire to conjure according to this recipe did not disappear, but only intensified! Thanks to the author!

I had soft and burst from the first pouring, there was Ugorka, not overripe, already 7 fillings - and I look like jam, all the berries are soft, half are smudges, but the taste is very very Tasty, only the plump berries did not work out

So my skin peeled off the plums and they spread. The overall consistency is like jam.
But, in principle, I was expecting such an option, since I took the plum not an eel / Hungarian, but simply a blue plum. But, as usual, I hoped ...

I thought where to apply. Found
An excellent marinade for meat and chicken.
I rolled it up in jars, in winter I will pamper my own with "a unique plum flavor of meat"
This is my husband so impressed

But already the second portion of grapes is made according to this recipe!
That's where the extravaganza of taste is!

Thanks for the recipe, included in my favorites

And no one tried to immediately close the plum in the marinade? Now I'm starting to make a test batch of this recipe ... and my thoughts jumped up. And if you immediately make a marinade with water and how to roll them up tomatoes? Not?

And no one tried to immediately close the plum in the marinade? Now I'm starting to make a test batch of this recipe ... and my thoughts jumped up. And if you immediately make a marinade with water and how to roll them up tomatoes? Not?

I haven't tried plums, but rolled pears and apples

[Tumanchik]

Tumanchik, we also roll the apples-ranetka :))) it is interesting that such plums would be instead of tomatoes for a wild game .... try chtoli? To bang the juniper there before the heap. Approximately how much does the marinade increase after the last pour?

Approximately how much does the marinade increase after the last pour?

I won't tell Valyusha, she did it last year. I don't skate in this. No.

Good day!
Such an interesting recipe!
And everyone writes about it and the results so appetizing!
I could not resist, put three cans at once - grapes, plums and tomatoes.
Marinated for three days already.
If possible, I'll put a photo.

[replacing your own raw fruit juice with sugar syrup]

And no one tried to immediately close the plum in the marinade? Now I'm starting to make a test batch of this recipe ... and my thoughts jumped up. And if you immediately make a marinade with water and how to roll them up tomatoes? Not?

Why marinade with water?
The principle of this conservation method is replacing your own raw fruit juice with sugar syrup... Then the fruit will stand for a long time without being capped in jars. I have pears for a year just on the balcony - and nothing has happened to them, the same crispy

Sweet pears "candied fruits (glace fruits)" (Admin)

I made an ordinary blue plum, it also burst and crawled, and I got a little extra vinegar. But plum and sauce are very tasty with meat. And I also add sauce to various salads, pickled cabbage is very tasty with it and its color is beautiful.
And on the occasion of immediately close. A friend treated her to a similar pickled plum, only the bones are removed and the garlic is put there. Also very tasty. But I don't know the recipe.

A friend treated her to a similar pickled plum, only the bones are removed and the garlic is put there. Also very tasty. But I don't know the recipe.

I'll show you how it's done soon

The tomatoes are pickled.

Grapes.

I'll show you how it's done soon

Tanya, I will look forward to the recipe!

And the plum itself.
The plums are very large.
But there was no choice, they were the only ones on the entire market that turned out to be solid and immature.
They are pickling me in a four-liter jar.

My husband and I tried grapes.
What a yummy it turns out!
Many thanks to the author of the recipe!
Today is the 4th day.
More and more syrup.

I forgot to say.
She added more spices - cardamom, cinnamon and peppers (pink white and fragrant).
For grapes and plums, it was very suitable, such an aroma.
And I haven't figured it out for tomatoes yet.

I'll show you how it's done soon

I show my plums, also in a sweet marinade


Spicy prunes "candied fruits (glace fruits)", with rosemary, thyme (Admin)

Finally got around to pack the pickled fruit. Here are plums in jars of 0.5. The plums never wrinkled, apparently they were too large and too tough, but this did not affect the taste, they taste excellent!
Many thanks to the author!

And these are grapes. It is in jars of 0.25.
The grapes shriveled, halved in size, in the process of pickling.
Delicious too.

I decided to experiment a little more and pickled the small Antonovka in the same way.

I decided to experiment a little more and pickled the small Antonovka in the same way.

Antonovka was pickled.
Very tasty, only the skin had to be removed, next time I will.
I will pack it in jars and put a photo.