One of the available ways of preserving plums is pickling. This appetizer is perfect for meat dishes, salads and will decorate the festive table.
Pickled plums without sterilization
Required:
- 2 kg of plums;
- 1, 2 liters of water;
- 150 ml vinegar;
- 320 g sugar;
- 8-10 clove buds;
- 3-4 peas of white allspice;
- cinnamon and bay leaf (to taste).
Sort out and wash the plums, making sure they are not overly soft or spoiled. Dry thoroughly with a towel.
To prepare the marinade, pour the seasonings and sugar into a saucepan of cold water, bring to a boil and cook for a couple of minutes, stirring and skimming in time.
Now place the plums tightly in prepared sterilized 1 liter jars, fill with the freshly prepared marinade, cover with lids and leave for 15 minutes.
Next, you need to drain the marinade again into a saucepan and bring to a boil again. Add 50 ml of vinegar to each jar and pour over boiling marinade. Seal with lids.
Pickled plums with sterilization
Ingredients:
- 4 kg of plums;
- 800 ml of water;
- 250 ml vinegar;
- 300 gr. Sahara;
- 3 tsp carnations;
- 0.5 tsp cinnamon;
- a few peas of black pepper (to taste).
Thoroughly wash and dry the plums. If the fruits are large, it is better to pierce them in 4-5 places with a toothpick. We take a special container for sterilization, arrange the prepared jars with plums.
Cooking the marinade. We boil water with vinegar and sugar. Add spices. Boil the marinade for about 3 minutes.
Pour the marinade into jars, roll up the lids, and then sterilize for 10 minutes.
