It is known that plums are a special fruit that goes well not only with sugar, but also with garlic and tomatoes. Very tasty sauces are made from plums, for example, the famous Georgian. But now it will not be about the sauce, but about spicy plums with garlic, prepared for the winter.
Pickled plums with garlic for the winter are a great addition to any meat, fish or potatoes. Their sweetly spicy taste will captivate lovers of novelties in the field of cooking. The recipe for plums is taken from Hungarian cuisine. They love such unusual combinations - meat with plums, lingonberries and other tastes that are not familiar to us. Believe me, having tried this preparation once, you will make it every year for your family.
Ingredients:
- plums - 650g,
- garlic - 200g,
For 250 ml brine:
- sugar - 150g,
- vinegar - 30 ml,
- water - 250 ml,
- carnation - 2 pcs,
- allspice - 3 pcs.
Preparation of pickled plums:
1. Rinse all plums well under water. Now sit comfortably in a chair and cut each plum to the bone. Carefully remove the bone. Set the plum aside.
2. Peel the head of garlic. Put one garlic clove into a pitted plum. If the garlic is too large, cut it in half.
3. Place the plums tightly in the jar up to the shoulders.
4. Boil water. Add sugar. Stir the water until the sugar dissolves. At the end, add vinegar and spices: cloves and allspice. Pour plums with marinade. Cover them with a lid and leave to marinate for 10 hours. It is convenient to leave plums overnight.
5. After 10 hours, drain the marinade from the plums. Bring it to a boil again. Pour the hot marinade over the plums and roll up the lids. set to cool
to a warm place.When you open such a delicacy for the holiday table in winter, do not forget to praise yourself for a successful recipe. And be sure to share the recipe with your friends, because you are not the only one to try this yummy.
Calories: Not specified
Time for preparing: Not specified
I would never have thought that plums are combined with garlic. After all, I usually closed just ordinary ones. But at a party, I tried plums pickled for the winter with garlic, the recipe of which I immediately asked for, and was surprised at their taste, they were so wonderful. They can be eaten just like that, and used as a snack for strong drinks. You can argue a lot about what is tasty and what is not, but it is always worth trying to cook and then you will surely find out what the dish is like. Therefore, I recommend that you cook such plums and please all your relatives and friends. Their surprise will know no bounds.
- plums - 400 g;
- garlic - 1-2 heads depending;
- cloves - 4-5 buds;
- black peppercorns - 4-6 pcs.;
- vinegar - 1 tbsp. l.;
- water - 250 ml;
- granulated sugar - 200 g.
Recipe with photo step by step:
At the bottom of the jar I add spices: cloves and black peppercorns for flavor. 
I cut plums in half. I cut in the middle with a knife and break them to the end with my hands. 
I remove the stone and put a peeled garlic clove inside the plum. If the clove of garlic is very large, then I cut it in half again. 
I combine the halves of the plums with garlic and put them tightly in jars. 
Make sure that the halves lie evenly and do not fall apart, so that the garlic does not fall out, but canned in plums. Also, in addition, if there is room in the tanks, I put a little more garlic in the space between the plums. 
I pour granulated sugar into the water and boil until it boils. 
I put vinegar in it. 
Pour snack plums with hot marinade. 
I pasteurize jars with plums for 15 minutes. 
I screw the lids on the jars. 
I cover it with a warm blanket and let it cool down. I send ready-made snack plums for long-term storage in the pantry or basement. When the plums marinate a little, they will become even tastier. Therefore, try to wait for winter, and then open them.
If you still have plums left, I recommend cooking
Today I will prepare an unusual preparation for the winter. It will be a plum marinated with garlic. The unusualness of the workpiece is not in the products of which it consists, but in their combination. I note that plum and garlic are often found in sauces and complement each other perfectly.
Plum marinated with garlic is a very tasty snack. It goes well with all meat dishes and came to us from Hungarian cuisine. This is an easy-to-prepare recipe for the preparation, which I suggest you prepare for the winter, and step-by-step photos taken will help me present the recipe.
Ingredients:
- plum (hard) - 2.5 kilograms;
- garlic - 8 heads;
- red pepper (hot) - 1 piece;
- allspice (peas) - 7 pieces;
- parsley - 0.5 bunch;
- vinegar 9% - 5 tbsp. spoons;
- basil (purple) - 0.5 bunch;
- sugar - 6 tbsp. spoons with a slide;
- salt (coarse) - 2 tbsp. spoons with a slide;
- water (drinking) - 3 liters.
How to pickle plums with garlic
We divide the garlic into cloves and peel. The number of cloves should match the number of plums. Large cloves can be cut into equal halves.
Rinse the plums with water. From above we make a small incision to remove the bone. Remove the pit and fill the plum with garlic. What I got can be seen in the photo.
At the bottom of sterilized jars we put allspice, pieces of hot pepper, parsley and basil sprigs. Fill jars with plums and garlic. Put hot pepper and a few sprigs of parsley on top.
Fill the plums with freshly boiled drinking water.
For such a number of plums, it took about 3 liters of water, 2 cans = 1.5 liters and 1 can = 0.25 liters. Let it brew for about 30/35 minutes.
Then pour the marinade into a bowl. For this, it is convenient to use special covers with holes. Add sugar and salt. Let the marinade come to a boil and only at the very end add vinegar. Before canning, add a few sprigs of basil to the desired amount of vinegar according to the recipe. It acquires a beautiful shade and pleasant aroma.
As soon as the marinade boils, pour it into jars.
Cover with sterilized lids and roll up.
Cool the jars upside down at room temperature. Plum marinated with garlic is stored in a cool room for a long time. Enjoy snacks and delicious preparations!
Autumn is the time for home-made fruit and vegetable preparations, including plums beloved by many. Thick, fragrant jam is prepared from them, and other delicious sweets are made. By the way, recently in the section "Healthy Eating" it was told how to cook yellow plum compote. But not many people know that plums can be pickled and get a wonderful, original snack.
In particular, pickled plums with garlic, the recipes of which we will consider today, are great for fried meat, especially barbecue. They are served with alcoholic drinks. Plum marinade is added to various sauces, pour over the chicken while baking in the oven. Pickled plums give dishes a special spicy taste and aroma. And yes, they are delicious on their own.
Harvesting plums for the winter is not at all difficult, it will not take much time. For pickling, it is better to take a Hungarian plum, since this variety easily leaves a stone.
Let's take a look at some popular winter recipes that are easy to make at home:
Pickled plums - recipes
Classic recipe
We will need: for 1 kg of ripe but dense fruits - 3 heads of garlic, 150 g of sugar, salt (take it to taste), a quarter cup of 9% vinegar. We also take 3 peas of allspice, black pepper, a little cloves, 1/2 tsp of ground nutmeg and bay leaf.
Cooking pickled plums for the winter:
Wash the fruits, dry on a towel. Make cross cuts on each with a sharp knife, remove the bones.
Peel the garlic. Cut the slices in half, if the cloves are large - with plates. Put garlic in place of the removed bone. Carefully place the plums in a large bowl. Boil jars and lids.
Now let's prepare the marinade: for this you need to boil water (about 1 liter), pour sugar, salt into it, put spices, pour in vinegar. Boil 5 min.
Arrange the plums in hot jars, fill them with marinade, cover with boiled seaming lids. Leave for 15 minutes, after which the water from the cans is drained back into the pan.
Boil the marinade again, pour into jars again. Cover again. But now leave for about 10 hours.
After the required time has passed, once again pour the marinade into the pan, boil and pour the plums in jars.
To prevent the already cooled jars from bursting, when pouring hot marinade, put a boiled metal spoon in the jar. When poured, remove the spoon. Immediately roll up and turn them upside down. Cover with a thick warm blanket, leave for a day. Only then can the canned food be put away for storage.
If there are still plums left after pickling, or if you want to cook another unusual, tasty dish of plums for the winter, you can cook excellent adjika or pickle them. Here are the recipes:
Adjika from plums and tomatoes
For cooking, take: for 1 kg of plums - 4 dense, fleshy tomatoes, 3 medium heads of garlic, 2 sweet and hot peppers each.
You also need: half a glass of vegetable oil, as well as salt and sugar (to your taste), finely chopped parsley, basil and dill. If you want, you can add 1 tbsp ground dried coriander.
Cooking:
Wash the fruits, dry them. Remove the seeds from the plums, remove the seeds from the peppers, cut the stalks. Peel the garlic, chop the cloves to a pulp.
Scroll everything through a meat grinder, transfer to a saucepan with heated oil, boil. Immediately reduce the heat, cook for half an hour, stirring constantly. Fill boiled hot jars with boiling adjika, roll up.
Canned, with garlic
For salting, take: strong, dense, better a little unripe, plums and coarsely ground salt. You also need: bay leaf, dill umbrellas, garlic and strong, 70% acetic acid.
Cooking:
Plums (you can not remove the bones), wash, soak in clean water for a couple of hours. During this time, prepare jars and lids: wash thoroughly with soda, boil.
Now let's cook the brine: Add 1 tablespoon of salt per liter of water. Boil, cook for a couple of minutes. Pierce whole plums with a fork in the places where the stalk was attached, as well as on the side.
Arrange in hot jars: for each - a small umbrella of dill, 4 cloves of garlic, 1 parsley. Lay out the plums tightly. Fill jars up to the neck, fill with freshly brewed, hot brine. Add 1 tsp (incomplete) essence and roll up. Turn upside down, cover with a blanket and leave for a few days. Then the banks can be removed for storage.
Plums pickled for the winter
An excellent appetizer, a side dish for hot, fried meat and fish is obtained from salted plums with garlic. It is better to salt in volumetric containers - an enameled tank or a wooden tub.
For salting you will need: dense, better not fully ripened fruits (with or without seeds), salt, garlic, a few sweet and bitter peppers, cut into quarters, as well as chopped celery root and its greens. You also need to take: umbrellas and sprigs of dill, currant leaves, black and allspice peas, chopped horseradish root and caraway seeds.
Cooking:
Boil the brine: for 5 liters of water - 150 g of salt. Hot brine should be cooled down.
Wash the plums well, remove the seeds from the peppers, cut the stalks, cut the peppers into quarters.
Put a piece of currant leaves on the bottom of a clean, well-washed container, add some spices. Lay out a layer of plums, again some spices.
So shift the layers until the container is full. Now fill everything with brine so that it just barely covers the plums. To prevent mold, also put a cloth bag filled with dry mustard.
Place an inverted lid on top, slightly smaller than the container used, set the oppression. Place the dishes in a cool, dark room. After 2-3 weeks you will get an excellent snack.
Dear readers! If you would like to give your culinary pickling recipes for the winter, then there is no difficulty in this. Use the comment form below to do so.
At first glance, the combination of garlic and plums may not seem very interesting, but I took a chance and did not regret it. Such an appetizer in a spicy-sweet marinade will perfectly complement any meat and fish dishes in the winter. This recipe for pickling plums with garlic was borrowed from Hungarian cuisine, where meat with plums, lingonberries and others is in the order of things. Believe me, having tried this preparation once, you will make it every year, for yourself and your family.
For harvesting plums with garlic for the winter, we need: plums, garlic, spices, vinegar and sugar.
Peel the garlic.
Cut the plums crosswise and remove the pits.
Instead of seeds, put a clove of garlic in the plum.
Put plums with garlic in clean prepared jars.
Separately, prepare the marinade. To do this, boil water with sugar and spices for 2 minutes. Pour plums with marinade and leave to cool.
Pour the marinade back into the saucepan, bring to a boil and pour over the plum again, leave for 12 hours, covered with lids.
After the time has elapsed, pour the marinade back into the saucepan, add vinegar, pour over the plum and roll up.
Plum with garlic for the winter is ready. You can store the snack in a dark, cool place.
Enjoy your meal!!
