Pickled plums

Thank you for the recipe, I made it from blackthorns for a test, ate half of it until I reached full condition, then I marinated a portion of the plum. Now the grapes are pickled. Delicious!

Lucky, there is a turn!
I don't have it and I don't see it on the market ...
And I love him so much!
I also really liked the grapes.
And how delicious it is to bake meat with it!

Made the first fill.

And today I bought it with thorny plums and filled it.

[Qween]

Qween, thanks a lot for the recipe! Very unusual and delicious!
I made it out of 3.5 kg, I couldn't find a bigger pot, but it's a pity, because I was not allowed to marinate the second batch. They said that they, you see, smells like vinegar Although they themselves dragged on the sly, I know
I hope this will be enough for the winter feasts.

They said that they, you see, smells like vinegar

I, too, marinated one portion (there was no container) and it’s good that one, golimy vinegar already hits the nose, maybe I should have taken 6% vinegar? and not 9%, I'll try to make it 6% with grape vinegar. But dessert plums, and dried ones I LOVED

Thank you very much !!! Not really tasty plums. On the advice of a friend, I added a teaspoon of cinnamon to the marinade. She's there, just right.
Now I'm thinking about buying a plum for another portion?

[Qween]

leka, I marinate any meat / poultry in this marinade. We also have game, it turns out incomparable, even better than pickling in wine.

Cabbage is good. I will chop it, add apples, pears, raisins or onions, or something else. In a day it is already ready.

I also pour the cauliflower with such a marinade, but hot, and add the grated carrot. In addition, I add vegetable oil to vegetables.

Onions (for garnish with meat) are also excellent. Shinky rings, "shake" in the marinade and let yourself be nourished. I don't add oil to the onion.

Usually, in addition to the plum marinade, I add ground coriander.

Cool!!!
Today I opened plums for DR, well, how delicious !!!
The recipe is great! So also the marinade can be used 100%!
Qween, huge apasibo for the recipe!
R. $. and where can you read your story about this recipe? Very interesting!

I opened a jar of plums today, I'm eating and I can't stop. First, I cut a sous vide thinly into meat, and now I just sit and pull from the jar with my hand
Once again, thanks for the recipe, Anya! Tasty, you don't even need to change anything))

We have these plums in the category of the most delicious treats! It's good that they closed the half-liter. It is simply impossible to stop!
By the way, I will give advice: after opening the can and destroying the plums themselves, use the marinade for cooking meat dishes - this is a BOMB! My daughter, as I already wrote, used to cook meat, and we used to cook duck at Christmas. Needless to say, how delicious it is !!!!

Oh, it would be rather summer! I would make so many such plums !!!!!! I am worried that they will be enough until the next harvest. We are very restraining ourselves so as not to quickly destroy everything! What a yummy it is!

Thanks and 1000 times more for the recipe !!!!

Bought a thorny or large turn, let's start the magic.

And I'm waiting for the plum ...

Oh girls!
I do tomatoes, but I think about words! This is my love !!!!!!!!
I want to make pickled and dessert ones!
What a yummy it is!

Bought a thorny or big turn, let's start the magic.

Vika, do you pickle thorns according to this recipe?
I can imagine how delicious it is!
Where to get thorns ...

Where to get thorns ...

Only one way out - to me

It's very interesting what Vika will say about the pickling results.For this recipe, I usually take a large Hungarian, it decreases during the cooking process. And the thorny plum, even if it is large, is still much smaller, will not a skin and a bone remain from it ...

[Tatka1]

Tatka1, last year in August I trained on a thorny plum, it turned out very tasty, and in September I already made a classic one from a large plum. Delicious. The husband grumbled at the beginning, the whole house smelled of vinegar and spices. I didn’t offer him the finished product. I tasted it on the last jar. I ordered a double portion for this one

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

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper (Admin)

Candied fruits (glace fruits) marmalade "pineapple wedges" with cumin and cardamom (Admin)

Fruit jelly "kiwi-balls" "candied fruits (glace fruits)" with pink and green peppers (Admin)

Chocolate-covered apple marmalade "candied fruits (glace fruits)" (Admin)

"Candied fruits (glace fruits)" marmalade (Admin)

Sweet fruits "candied fruits (glace fruits)"

[Yunna]

Yunna, Natasha, I adore her
Probably I'll try then and a little bit of thorny. There is a lot of it this year and it is smaller than in the past, but you can choose the caliber, so to speak))))

Admin Tanyusha, thanks for the selection. Always attentive and help out in time, otherwise try to find everything at once
It often happens: I see a recipe for the first time, and it has been on the forum for several years

Probably I'll try then and a little bit of thorny

Tanyun, and for my share, try a little ...
Maybe you're going to visit ...

Tanyun, and for my share, try a little ...
Maybe you're going to visit ...

Well, this is not even discussed))) Jam and thorns from me

Lenusya, but according to this recipe I am already making thorny or thorns that grow on a tree. Of course, I won't dare to make a classic sloe, there will definitely be a skin and a bone, and these are like little cream or the size of a yellow cherry plum.
Already delicious, but the marinade, I just love this recipe. I, too, when I will try to buy an eel, I have not made it from Hungarian yet, only from an eel.

[Gaby]

Gaby, Vikusik, Ugorka and Hungarian are one and the same. Ugorka-in Ukrainian simply
Recipe-super Gleb went to visit his girl, I handed the jar to my parents, they were delighted)

Thanks again Anya!

Tatka, no, I perfectly understand what you mean, but these are different types of plums. I know what I'm talking about. I remembered how in childhood I stood with my grandmother in front of two trees and she told me, pointing to one tree - this is an eel, and then pointing to another tree - this is Hungarian, remember. To which I replied that the grandmother is the same thing as Hungarian, that ugorka (in Ukrainian "Hungarian"), what's the point? To which she replied that I did not understand anything and again pointed to the trees and said in a firm voice - this is Hungarian, and this is an ugorka. I didn't argue with her anymore.
Hungarian is a large oblong plum, while an eel is a smaller plum with a pointed bottom. Hungarian, later plum than eel. Maybe, of course, this is in our Kharkiv region, of course it is, but for us these are different plums.

[Tatka1]

Tatka1, I had all the thorny plums, it was marinated after one or two fillings, I tried it at the next fill, so it did not go through all the stages - it ended, but it was delicious.)))

[Gaby]

In that year I looked at this recipe, looked and did not. There is no own plum, but for some reason it did not work to buy. We must not miss the drain this year, stock up and try to make it.
Very tasty reviews here in the topic about this plum.
GabyVikus, I also lived my life, and how Tanyusha believed that Hungarian and Ugorka are one and the same sort of plum.
Thank you for enlightening me in my old age! Need to remember!

Nilochka, and I was puzzled, went to google, and everywhere in the photo, what my grandmother called Hungarian, and I did not find a photo of "Ugorki". They do not ripen at the same time and the jam is tastier and more beautiful and aromatic is considered to be from the smaller plum Ugorka, although it is also delicious from Hungarian. In our market, for example, and in general people distinguish between these two types of plums. I will try to photograph what we call Ugorka. Of course these are autumn plums and will have to wait. I keep stopping my tirade about plums, and I talked too much, I beg your pardon, I thought it was like that for everyone.
Nila, I also buy, but I usually make half a portion, for 3.5 kg, this is enough for a lot of small jars for different holidays on the table and treat someone. I found a jar of 2014 or 2013 for my daughter's birthday, everyone had enough to try, but some did not want to try.

Vika, I understand what kind of plum you call an eel. Such a plum used to grow from our neighbors and a huge branch from them covered our summer shower., Gave a shadow. The neighbor was not against it and I cut off that branch. But the plum was so small, the stone was very difficult to separate, and yes it had elongated spouts. But because of her small size and bone, I didn't really want to ride with her. Although it turned out to be tasty. Then the neighbors cut down that tree, it was on the verge of extinction. And I was left without a plum.
Now such a tree grows in our school garden, but also not an attractive sight, the leaves are half rusty. We must go down tomorrow morning and look at him. Is there anything left there or the kids have already cut off the greenery.
I also want to make half a portion for a sample.

Nilochka, you are right and the bone with a knife for jam should be removed from this plum, but the jam is definitely tastier from it, and here I was guided by the same considerations that it should turn out to be tastier, but in this recipe the bone should not be removed. And I also do half the norm because of the container, now I have a little more than half a bucket of enamel, such as water is collected in the village. The volume turns out to be decent, because with each pouring, the plum gives more juice to the marinade, and the plums wrinkle. And the fill becomes more and more every time. Or you can cook half of the recipe in a 6-5 liter saucepan, so that there is enough space.

[Nelya]

at the next filling, I tried it, so it did not go through all the stages, it ended, but it was delicious.)))

Nelya, like Vikusya, I always made half a portion, Gleb does not eat, friends are also not all lovers. Exit - 4 cans of 0.7l each
Delicious with meat. And sometimes I finely cut one cream into a vegetable salad.Then Gleb doesn’t perform, and the salad is delicious!)

Gaby Vika didn't know about the difference. Live and learn!

It's very interesting what Vika has to say about the pickling results.

As a result of pickling, I will say - delicious. I did the filling more, about twice, I didn't want to shrink in any way. But in general, everything is exactly the same. It is convenient to eat, the pulp is there.
And I start the process again, I bought the wrong plums again, but this is a real plum, but cheap - it was a sin not to buy. Why Hungarian will be later who knows?

Carrot-citrus jam. Thick and stringy. # 6

I simplified the process of making this wonderful plum.
We grow old, weaken, arms and legs do not always hear

I wanted to make it according to this recipe, but the plums are still in the price of 150 rubles. For such a price I don't want to. Moreover, except for me, no one eats them.

I made half a portion, it turned out 8 cans. Delicious, thanks for the recipe!

And I again pickled cherry plum. Well, plums are ugly expensive. And its own cherry plum - very large. It turned out 10 jars from one serving of plums. Very aromatic and tasty. They even wanted to buy a couple of jars from me after taking the sample.

The recipe is the bomb! Tasty, unusual, half sold for presents. And there was also a by-product - sweet vinegar, which I added when frying meat, a Chinese shade appeared. I keep the vinegar in the refrigerator just in case. It hasn't deteriorated in a year.

I made a full portion of 7 kg - I read reviews and decided not to waste time on trifles))) A very tasty plum turned out!

So I have a casserole with plums, pickled. I only boiled the marinade twice. The flight is normal, I look forward to the result.

I could not boil the marinade every 12 hours - as a result, I boiled it once a day 8 times. The plums are wrinkled, but when they cool down, both in a saucepan after the fourth pouring and in jars on already rolled up plums there is a slight white bloom. I don’t understand yet because of what, I’ll see how they will stand. For the future, it's probably best to stick to the recipe

[Anna Makl]

Anna Makl, Anya, such a raid is not scary. I boil 2 times a day 7-8 times and it also appears almost always. So do not worry

[Tatka1]

Tatka1, Tatiana, thank you - reassured))) And then I fiddled with them every day after work - it would be a shame to ruin everything.

I read it. I also put half the portion. I'm not sure if mine will eat this, but curiosity, it is
Took balsamic vinegar.
I poured it 3 times until they wrinkle. And also a film appeared on the surface ...
I'm waiting for the result
Smells !!

[Girls,]

Girls, something bridged me .... Water is not needed at all?
We bought 10 kg of plums, already all in anticipation!
They drove home from the Carpathian region, for 1200 km! We got awesome plums at 12 UAH / kg, could not resist, bought!

Only vinegar, and then plums will juice. There will be a lot of liquid

[Daria]

Daria, Thank you!

Hello everyone Marinated before plums according to a similar recipe: plums per bucket (8.5 kg) - 3 kg of sugar; 0.5l vinegar; 15g lavrushka; 10g black pepper town. Pour in every day for 10 days.
This year I decided to try to supplement the flavor range and make it according to this recipe.
I did the filling as before: once a day for 10 days.
Plums:

Preparing the fill:

In one day:

After 2:

On days 2-3, the smell was similar to the cough medicine from childhood - "Pertusin"
And further:



Etc.
Before seaming:

In a jar:

Done:

The first one went. The process continues in two more buckets.

How strong they look at you!
I've got a lot spread (

[M @ rtochka]

M @ rtochka, Daria, to me on "you" Here one point is important: plums were taken from the "Hungarian" variety? Not all plums are suitable for this recipe. Confusion could have occurred at the stage of buying plums. There is the "Hungarian" variety and the "Ugorka" variety - it sounds very similar, but the varieties are different. "Hungarian" plums are oval, small and strong. "Ugorka" - more oblong (with a slight thinning at the cutting) and larger. "Ugorka" is also possible, but it should. slightly underripe. For the result - "cream to cream", it is better to take "Hungarian".
With a "Hungarian" such a situation could happen if she was at least singing or lying.
Dessert (soft) varieties of plums or those plums that, when draining, got into the filling and boiled with it, can decay.
And one moment:

Bring the marinade to a boil and pour over the plums. Leave on for at least 12 hours.

At least 12 hours ...
It seems to me that to stabilize the shape it is better to withstand a day. So they are better nourished. I always do this: both in this recipe and with dumplings.

[Marysya27]

Who knows what we are selling), on the price tag they often write "prunes". I tried to take strong ones.
After that, I also made prunes from Tanya-Admin, also about a quarter of the berries are softer than the rest.
Marysya27, thanks for such a detailed answer!

Who knows what we are selling), on the price tag they often write "prunes". I tried to take strong ones.

I didn’t fool around with the variety, I just took a little unripe. Large round plums.
They did not even wrinkle.

I made a drain for 1.5 kg. The fill was calculated proportionally.
1 pour yesterday morning. Fill up to half the drain. In the evening, ate, if it was drained, it was very thick.
2 pouring last night. The fill is slightly higher (0.5-1 cm). It merged better in the morning. Some kind of whitish sediment appeared.
3 fill this morning. The fill is slightly higher (0.5-1 cm).
Is the process going right? The sediment is especially confusing.