Qween
jenyasan, well, I will also answer you, for the company.

According to the description, I understand that it is still possible to pour your plums.

I, too, not all plums turn out to be equally shriveled (as I understand it, this depends on the degree of ripeness). Then they reach the required condition in the bank. And, of course, plums can be poured more times, this will only benefit them.

And of course I'm not a hero like artisan, and I do not take out the bones.
I pour everything into jars together, and with bay leaves too.
jenyasan
Qween, thanks for the answer. Filled it 6 times, the plums somehow immediately decreased in size by 1.5-2 times, shriveled and became hard. Have become like giant dates. I will roll it 7 times. Just in case, I will sterilize another 10 minutes. Well, I won't play enough with my new airfryer.
Qween
jenyasan , you are welcome !

I assure you, plums do not need to be sterilized. They are well kept.
artisan
I confirm !!!!! They stand as pretty, without sterilization!
jenyasan
persuaded the remaining 3 cans so I'll roll it up. Another question: what do you do with the leftover marinade?
artisan
Just don't forget to sign the banks. for the purity of the experiment. I close it in jars and then use it for the sauce.
LenaV07
Qween
Thanks again for the recipe! I really liked it ... I left a little "for food" and put it in the refrigerator. Plums (I have halves) became elastic, hard.
Just in case, I will report the result of using fruit vinegar. I had apple and grape, both 6%, the acid turned out to be more than enough, it already burns the throat, so you can safely replace 9%, if necessary. BUT ... I boiled the marinade under the lid each time so that the vinegar evaporated less. There was also a marinade, and many - 3 liters. Stands in the fridge, slowly use it as a marinade for everything ... By the way, I bought a melon, and it turned out to be so whiter, it would have gone into a bucket earlier, but then I cut it into pieces, poured it into the fridge with marinade. It turned out so yummy, just shine!
jenyasan
Quote: Master

I close it in jars and then use it for sauce.

Is it possible from this place in more detail?
artisan
jenyasan, you can! But only tomorrow. Tomorrow I will try to put out the recipe for chicken and sauce, into which I have adapted the syrup from under the pickled plums.
jenyasan
Quote: Master

jenyasan, you can! But only tomorrow. Tomorrow I will try to put out the recipe for chicken and sauce, into which I have adapted the syrup from under the pickled plums.

Oh cool! I will wait. For some reason, the first thing that came to my mind when a liter of marinade remained was chicken wings in this sauce.
artisan
Here is:
Mexican chicken

I adjusted the marinade remaining after pickling the plums into this sauce, replacing them with vinegar, sugar and jam. By adjusting all the ingredients to taste. And if you also add sliced ​​pickled plums. Very tasty!
*UTAH*
Girls, help !!! I'm starting to panic !!! I have been pouring plums 7 times already, but they are only slightly wrinkled, and they taste sour in the middle, and the marinade is delicious on top - sweet. Is that how it should be? Or will they "reach" the bank? I recalculated the proportion for 1.5 kg of plums. Here they are:

Pickled plums
Qween
*UTAH* , do not panic .
Apparently you have come across such plums, with a denser skin. Fill in more until they start to frown.
In the jar, the plums will still reach their condition, and become more evenly marinated and uniform in taste.
*UTAH*
Thanks for the answer, we will continue to pour, although the syrup has already become so thick that it is difficult to drain it all. Can I add some water?
NatalyaN
UTAH, I have never shriveled such plums to such a state as a Hungarian or an eel (tell me, girls, how is it correct), and remained in a similar state, as in your photo.
Qween
NatalyaN, in Russian "Hungarian", and in Ukrainian "Ugorka", Hungary-Ugorshchina.
NatalyaN
Quote: Qween

NatalyaN, in Russian "Hungarian", and in Ukrainian "Ugorka", Hungary-Ugorshchina.
That, me something "klimanulo", I think now tightly - repair, so I do not understand a little.
Elenka
Qween, the second season I am looking at your plums, I want to try. Tell me. please, what volume comes out of 7kg at the end? I don't have enough containers (jars) left, they were already closing ... I want to know where to hide them from time to time.
Qween
Elenka69, funny, of course, it may seem, but I do not know for sure. It's just that the jars go for these plums are different - and very small, and more, and very few large ones. And it turns out a whole bunch of different-sized jars. This year I have not pickled plums yet, but I would have counted.
Once we only met excellent, slightly unripe plums, a whole bucket, but dealers immediately grabbed them. In principle, there is still enough time, so I'll wait.
Elenka
/ Maybe someone will answer me ...
There is time, Hungarian will be around the beginning of September, I want, in any case, to make half a portion.
NatalyaN
Elenka69, there are 3-liter, 2-liter and 750-gram ones, although we have a recipe for 8 kg, but the same output will be probable.
NatalyaN
God, what do I have today for the answers: either tautology, or mistakes, damn it, excuse me for answering everyone this way today.
Elenka
NatalyaNThanks a lot for counting!
I suspected that about 1 liter per 1 kg, but I still hoped for shrinkage and shrinkage.
I was sure that I now know how many jars I need to prepare.
Elenka
Qween, Hungarian woman (3.5 kg) began pickling plums today. I bought hard ones, but there were also some ripe ones.
I have a question. Some plums have cracked along.
Won't they get ready afterwards?
Everyone writes that they are hardening, but I am somehow afraid to pour boiling marinade. Can cool a little? I'm afraid to ruin it.

By the way, juice was released from them after the first pouring after 5 hours! Now all lie "bathed" in their own juice.
artisan
I am not Qween, but I can say with confidence, pour boiling water !!!! Do not be afraid!!!!! The syrup has boiled and pour it in right away !!!! They will then shrink and become so necessary !! And the fact that they cracked, it's okay !!!

: D Comrade, you are on the right track !!!
Elenka
artisan, thank you very much! The second time I poured boiling syrup all over in doubts.
Oh, calmed down though! I will follow the instructions further.
artisan
I flooded for 7 days, twice a day. There was not enough time to roll up. And the more you fill them in, the denser they become !!!!
Elenka
artisan, I will zalmvat until I get bored.
When I poured it for the first time, there were so many of them (3.5 kg), I think we won't eat that much. And after 3 fillings I realized - there is nothing. They settled down to almost half of them.
Now it is clear why you should immediately take at least 7 kg. I haven't started trying them yet.
artisan
Quote: Elenka69

I haven't started trying them yet.

I will try before each pouring ... and when I pulled out the bones, I completely halved it.
lenok2_zp
Girls, what do 20g of bay leaf and pepper look like ?, but I don't have a clove
Qween
lenok2_zp , the number of grams is also written on the pack.
Or are you not in packs? Buy a clove better, it plays very much in the taste of the marinade.
lenok2_zp
lavrukha peppers in packs, but they are already popped and a clove was found, well, how much should I put in pieces? I have 2 kilos of plums
Elenka
Qween, mistress
Can you please tell me, in appearance it may be enough to fill? Already 8 times, tomorrow morning 9th. Something at me "fuse" is running out, I was already sated with the smell of entogo marinade in the kitchen. I can pour it into jars 1-2 more times.
I can not decide on readiness - half of the plums do not want to wrinkle.

Pickled plums
Qween
Elenka69 , I would definitely fill it in.
Fill as many times as you can, and close - it will take a little more in the banks.
Omela
Elenka69
What a beauty!!! Well this is a ready-made post in some calendar! Sorry for the flood - I couldn't resist!
natamylove
Lena, how do they taste? what are they like? with what to eat?
Elenka
Thank you, Qween!
I figured it out now, (tomorrow September 1 is the first call), before September 2 I will not have time to deal with jars.
So I will still fill in!
Thanks for the fast reply!
Elenka
Natashalook like pickled plums!
And if it's no joke, then sweetly sour plums are elastic on top with a light spice aroma.
Delicious!
By the way, I hate laurel, I avoid using it, and even cloves, and here I like this aroma.
It is good with meat, pilaf. Savor...
A delicacy, I would say.
artisan
This delicate piece, my relatives, are ready to absorb in unlimited quantities !!! But who gives them !!!! This year, I really hope that closing portions 3-4 will be enough for a year to take your soul away !!!

Elenka69, they are not shrunken yet !!!! Fill, do not be lazy !!! Not only yours breathe the scent of vinegar, mine, too, grumbled a little ... but I know what will happen in the end, they are already silent!

Qween
, and I left half of the marinade in a saucepan over low heat to evaporate !! Well, it's a pity to me that so much liquid good will remain. But I'm steaming a little liquid, the syrup will become thicker and more saturated !!!
Elenka
Be yours, I will do it to a victorious result!
lenok2_zp
I also had the 7th fill today, and the cream did not wrinkle at all, well, I'll do it three more times
Ozy
Girls, I've read a lot of your reviews and also decided to make such cream. I took half a portion, poured it 8 times on the 9th. The plums were a bit of the wrong sort, but they turned out to be just wonderful
I have not tried anything like this before, on the weekend they will bring me Hungerka, I will make another portion.
Qween, thank you so much for such a great recipe.
By the way, from the remaining marinade, I tried to make a sauce, the taste is unforgettable, my homemade ones appreciated perfectly.
artisan
Ozy!!!! And the sauce recipe ??? Do we want too?
Qween
Ozy, I am glad that you like my recipe. To your health.

We, too, do not pour out the marinade - it can be used anywhere.
skate
Quote: Qween


We, too, do not pour out the marinade - it can be used anywhere.
And you can pour a new portion with this marinade, or better with a new one, it's a pity to leave
Qween
skate, I had such an idea, but then I decided that a lot of things had already evaporated from this marinade, and plum juice was added ... Well, I don't pour new plums.
Elenka
I closed my cream in jars. As a result, I filled them in 12 times, closed them by 13. More than half has reached the required condition, but there are still "plump" plums. Let them get there, it looks like I've already played enough with them. Perhaps I should have sorted them - ready-made in jars, and the others brought to the desired wrinkle.
Here, those that were ready were of a completely different taste. Delicious! I tried it - ate two handfuls.

Thanks for the recipe Qween!
Qween
Elenka69, to your health!

Quote: Elenka69

I tried it - ate two handfuls.

Well, right me!
Dried dried apricots in the summer, but while I was achieving the desired condition, then I "tried" uncounted, and then when I put them in jars, I also tried. As a result, two cans turned out: One liter, and the other seven hundred grams. But that's not all ... These cans are now in the most prominent place, and I try one or two, you need to know how the storage process proceeds.
Freken Bock
This is the fourth day I've been playing with 3.5 kg plums. Delicious, I also taste it little by little. Confused all the time by the sharpest smell of spices. Well, I think it means that it should be so, Qween will not advise bad. And today it strikes me that I took half of everything in the recipe, except for spices !!! Before the next pouring I caught a clove and a bay leaf as much as I could. Maybe self-hypnosis, but it seems not such a thermonuclear smell now. And, by the way, the story is completely in my spirit. Well, what am I, huh?
Qween
Freken Bock , this is yeah ...
This, of course, should be very vigorous with so many spices then.
You can still endure the smell, but here's a double dose of cloves ...

Let's hope it gets by.

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