Pickled plums for the winter: the best recipe

Cooking features

Plum pickled for the winter, the recipes for which are presented in the material, are traditionally prepared from the “Hungarian” variety. This variety is distinguished by a dense peel, thanks to which the fruits do not spread during the process, but remain intact. And also the varieties “Ugorka”, “Ternovka”, “Metelka”, “Kabardinskaya” and cherry plum are suitable for preparing preparations.

Pickled plums should be placed only in sterilized jars. Otherwise, the preservation will deteriorate and become unsuitable for food. Containers can be sterilized in the oven, in boiling water or steamed.

The exposure time depends on the container volume:

Volume	In the oven	For a couple	In boiling water
0.5 l	10 min.	10 min.	5 minutes.
1 l	15 minutes.	15 minutes.	7 min.
3 l	20 minutes.	25 min.	10 min.

Not only cans, but also lids need to be sterilized. To do this, just boil them in boiling water for 2-3 minutes. After rolling the blanks with lids, they need to be turned upside down and wrapped in a blanket. The containers should remain in this position until they cool completely.

Secrets of pickling plums for the winter

Pickled plums go well with all types of fish and meat. Can be served as a separate dish or as an addition to alcohol. To get not only an appetizing, but also an aesthetically attractive snack, you need to know some of the subtleties of preparation. For the most part, they relate to the selection and preparation of fruits.

Features of choosing fruits

During the pickling process, the skin of the fruit must withstand high temperatures. Therefore, it is better to choose unripe specimens.

Ideal varieties:

Hungarian;
Eel;
Greengage.

Pickled plums are pre-blanched (dipped into boiling water several times for a couple of seconds). And then pour in the marinade.

Kitchenware

To prepare, you will need a large saucepan (the marinade is cooked in it) and glass jars. If you use metal lids with a rubber seal, you will need a seaming wrench.

Jars must be sterile, without signs of chips, scratches or cracks.

Classic marinating recipe with bones

It will take about 60 minutes to prepare pickled plums according to the classic recipe.

There is no need to remove the bones.

Ingredients

To pickle plums according to the classic recipe, you will need the following set of products:

fruits – 4 kg;
sugar – 350 g;
water – 5 tbsp.;
vinegar - 1 tbsp. l.

For the classic recipe, it is better to use Hungarian plums. For those who like spicy snacks, you can add cloves, cinnamon or cardamom to the main ingredients to taste. It is advisable to seal the fruits in 0.5 liter jars. Then sterilization will take less time.

Step-by-step cooking process

The classic recipe for pickling plums at home consists of the following algorithm of actions:

The fruits must be cleared of stems, washed well and placed in sterilized jars.
Dissolve sugar and vinegar in a clean saucepan of boiling water. If desired, you can add your favorite spices here. Cook the marinade until the ingredients are completely dissolved. As a rule, this takes 2-3 minutes.
You need to add hot marinade to the plums. After this, the jars need to be placed in an oven preheated to 90 °C and left there for a quarter of an hour to sterilize.

After the allotted time, you should roll up the lids of the jars and, turning them upside down, wrap them in a blanket. When the workpieces have cooled completely, they need to be transferred to a cool room.

Pickled plums

Pickled plums are a great addition to grilled meat. Be it steaks, chops or kebabs. It is worth noting that not only the berries themselves are used, but also a marinade that is good for lubricating meat during cooking.

This is a quick recipe for pickled plums. They are prepared in one day, unlike recipes when pickled plums are made for 3-5 days.

In Russian cuisine, not only the usual vegetables are used for pickling, but also berries and fruits. And if soaked apples are known to everyone, then salted or pickled plums, gooseberries and other berries and fruits are much less common.

And if it’s already too late to do anything with gooseberries, since they are already overripe for pickling and pickling, and for ordinary gooseberry jam, except to make gooseberry sauce for meat, or pork with gooseberries, then plums are the best thing now suitable for winter preparations.

So we will pickle plums for the winter.

For pickled plums you will need

For 5 liter cans.

Plum. approximately 2½ kg.
Sugar. ~ 700 gr.
Salt. ~80 gr.
Vinegar. 9%. ½-¾ cup.
Bay leaf. 1 per jar + 1-2 pcs.
Allspice. 2 peas per jar + 5-7 pcs.
Carnation. 2 buds per jar + 3-4 pcs.
Cinnamon. Better with chopsticks. ½ sticks per jar + 1 pc. If ground, then ¼ teaspoon per jar.
Water. approximately 3½ liters.

Preparing pickled plums.

Plums for pickling should be firm, without any damage.

Wash the plums thoroughly, trying not to damage the skin and, if possible, wash off the bluish coating.

We set the jars to sterilize, boil the lids for the jars. You can sterilize jars at 110-120ºC in the oven or over steam. Previously, I used a flat colander that was placed over a pan of boiling water. Then a sterilizer lid for jars caught my eye.

It cost 35 rubles and looks like a lid for a saucepan with a hole the size of the neck of a jar. A very convenient thing.

Let's move on to preparing the marinade. I always make more than is needed, since it is better to pour too much than not enough.

Here I used about 3½ liters of marinade for 5 liter jars.

Pour cold water into the pan, add about 700 grams of sugar and 70 grams of salt. Place on the stove and bring the marinade to a boil.

Stir salt and sugar until completely dissolved, add 1-2 bay leaves, several clove buds, allspice.

Let's try the future marinade. It should be sweet and salty, but not bitter from salt. Be guided by your own taste.

It is understood that these punctures will prevent the plum skin from bursting and peeling off the berry. It peels off like a beauty, so we prick more plums to calm ourselves down.

Measure out a quarter teaspoon of ground cinnamon. I used even less because I didn't want a strong cinnamon flavor.

Place the plums in sterilized jars. About halfway through the jar, add 1 bay leaf, a couple of allspice peas and clove buds to the plums. Pour in the cinnamon, if ground, or add half a cinnamon stick.

Next, add the remaining plums to the top of the jars.

Pour half a glass of 9% vinegar into the marinade. Bring to a boil, taste, add vinegar if necessary.

Pour the boiling marinade into the jars of plums.

The skin on the plums immediately bursts... But it’s more beautiful than if the plums weren’t pricked.

Immediately close the jars with boiled lids. We turn the jars over and place them in a deep container. You can cover the jars with something warm to help them cool longer.

When the jars have cooled completely, place them in a cool, dark place for storage. The plums will lose a little volume, so they will float in the marinade. And this marinade can subsequently be used when baking and frying meat.

The plums will be ready in about a month and a half. Just like other pickled preparations for the winter. Pickled tomatoes, pickled mushrooms, Danube salad, cucumber salad for the winter, sorrel for the winter, and other preparations.

Print recipe

Plum, preserved like olives

The process of preparing fruit according to this recipe will take no more than 1 hour.

As a result, the plums will acquire a piquant aroma, and their spicy taste will resemble the taste of olives.

Ingredients

To prepare the preparation you will need the following set of products:

plums – 2 kg;
sugar – 0.5 kg;
salt – 80 g;
vinegar – 60 ml;
vegetable oil – 80 ml;
bay leaf – 12 pcs.;
cloves – 24 buds.

For the specified volume of products you will also need 4 jars with a capacity of 1 liter. To make plums taste more like olives, you need to replace regular balsamic vinegar. And you also need to use olive oil, not sunflower.

Step-by-step cooking process

Marinating plums “like olives” is carried out using the following technology:

The fruits must be peeled from the stalks and washed thoroughly.
You need to put 2 pieces at the bottom of each sterilized jar. bay leaf and 6 clove buds. The fruits should be placed tightly on top of the spices.
The containers must be filled with boiling water for 5 minutes. Then you need to drain the liquid from the cans into a saucepan, and adding vinegar, salt and sugar to it, boil over medium heat.
Pour the resulting hot marinade over the plums for 7 minutes. After this, you need to pour the liquid back into the saucepan and bring it to a boil again.
You need to pour 25 ml of oil into each jar of fruits. After this, the plums need to be poured with hot marinade.
The jars need to be screwed on with lids.

After cooling, the workpieces must be taken to the cellar for storage. Before serving, it is advisable to sprinkle the plums with olive oil, then they will acquire a rich “olive” taste.

The best canning recipes

If you follow the cooking instructions, rolling up a delicious, aromatic plum in syrup and vinegar is easy. The proven and simple recipes below are, without a doubt, the best.

Spiced plums in a “dry” marinade

You can pickle fruits according to this recipe without sterilization. To prepare, you will need a little free time, 2 times a day for 5 days. The canning process is simple, the fruits are whole, shiny, sweet and sour with a piquant aftertaste and aroma of spices.

The recipe includes the following set of products:

Hungarian plum - 2 kg;
sugar - 0.85 kg;
table vinegar - 1 glass;
cloves - 7 pcs.;
black peppercorns - 7 pcs.;
bay leaf - 3 pcs.

At the first stage, the plums are prepared: dense, whole drupes are selected and washed well to remove any light plaque. Clean fruits are placed in an enamel or plastic container.

The main participant in this process is the marinade. To prepare it, place all the ingredients - vinegar, sugar and spices - into a container suitable for cooking. Place the container on the stove and, stirring constantly, bring to a boil. The result is a homogeneous syrup.

The hot marinade is poured into a container with fruit, covered with a kitchen towel or gauze and set aside until the next day. In the morning, all the liquid is poured back into the pan, brought to a boil and returned to the fruit. This operation is carried out for 5 days, every 10 hours. Each time the fruit will release juice and the marinade will increase in volume.

The finished plums should become smaller, shriveled and take on a slightly green tint. To roll them, the marinade is separated from the fruit, put on fire and boiled for about 5 minutes. The fruits are placed in sterilized jars, poured with boiling syrup and covered with lids.

Plums or olives - an amazing recipe

If you roll up fruits according to this recipe, they will taste like canned olives. From the proposed quantity of products, one liter jar of pickled plums is obtained.

To prepare the preserve you will need the following ingredients:

dense whole plum fruits - 400–450 g;
salt - 2.5 tsp;
granulated sugar - 4 tsp;
balsamic vinegar (if not, then regular table vinegar) - 2.5 tsp;
laurel -3 leaves;
cloves - 5 pieces;
olive oil (preferably, but vegetable oil is also possible) - 1 tbsp. l.;
boiling water - how much will go into the bottle.

To prepare plums for the winter, you need to select unspoiled, unripe fruits, wash them well, dry them and place them tightly together with spices in a sterilized jar.

The prepared fruits are poured with boiling water and covered with a lid. After 5 minutes, the water is removed from the jar into an enamel pan, salt, sugar and vinegar are added to it. The marinade is brought to a boil and returned to the jar with plums for 5 minutes.

Before adding the boiling solution to the fruits for the third time, pour olive or vegetable oil into the jar. Plums covered with hot marinade can be sealed with sterile lids, turned over, wrapped in a blanket and left to cool.

Cinnamon

For this recipe, it is advisable to use Hungarian plums.

The process will take about 2 hours, depending on the volume of the cans.

Ingredients

To make a delicious snack at home, you will need to stock up on the following set of products:

plums – 6 kg;
sugar – 1.5 kg;
vinegar 6% – 0.5 l;
water – 3 l;
cloves – 40 buds;
cinnamon – 7 g.

You can pickle plums according to this recipe in jars of any size, but the preparation time for the snack depends on their size.

Step-by-step cooking process

It’s not difficult to marinate fruits with cinnamon; you need to follow this algorithm:

Plums must be peeled, rinsed, and then pour boiling water for 2 minutes. After this, you need to immediately pour cold water over the fruits so that they do not soften later.
In a saucepan you need to combine water, vinegar, salt and sugar. This liquid should be brought to a boil over medium heat.
At the bottom of each jar you need to pour 7 buds of cloves and a pinch of cinnamon. Place the fruits tightly on top of the spices.
Then you need to pour the hot marinade over the plums and after that you need to immediately screw the lids on the jars.

The containers should be placed in an oven preheated to 90 °C. And then they need to be sterilized for a certain time: 0.5 l - 15 minutes, 1 l - 25 minutes, 3 l - 40 minutes.

Pickled plums for the winter with garlic and herbs “Masterpiece of the Century”

Surely, you will remember how you ate such a delight 20 years ago while visiting your grandmother. Recipe from the “Golden Collection” category. You can make it with or without a bone - in neat halves. The process is simple: just pour boiling water to warm it up, and no sterilization is needed. Pickled summer - for the cold days of winter!

Ingredients:

Plums (ripe but firm) - 1.5 kg
Garlic - 1.5 heads
Parsley - 1 medium bunch (or half with dill/cilantro)

Spicy additives per 500 ml jar:

Cloves and allspice - 2 pcs.
Black pepper - 6 pcs.

For marinade per 1 liter of water:

Salt - 2 tbsp. spoons
Sugar - 5 tbsp. spoons
Apple cider vinegar, 6% – 120 ml

Output - up to 2.5 liters

Let's prepare the gifts of nature and fill the jars.

Finely chop the greenfinch. Do not cut off the stems of parsley! They have a lot of flavor. Process the garlic through a press or finely chop it.

Divide the mixture by the number of jars. We pour half of the slide intended for it into the bottom of the sterilized container. Add dry spices. We place the plums tightly - for the photo illustrations we chose whole plums with pits. Towards the middle or end of the process, add the second half of the green garlic slices to the fruit.

Heat with boiling water once.

Pour straight from the kettle to the top of the neck and cover with a lid for 15 minutes. Drain the water, measuring the volume. We recalculate the additives based on the proportion for a liter of water.

Boil the marinade and roll up the preparations.

At first, we put only the bulk ingredients into the water - salt and sugar. Stir, wait until it dissolves, and let it boil. The vinegar will come at the very end: pour in, stir and turn off the heat. Pour the hot solution into the jars - to the top. We seal it hermetically and let it cool under the fur coat. We store pickled plums without sterilization without any special tricks. The main thing is to avoid light and hot batteries during the winter.

With garlic

Plum pickled for the winter, the recipes for which are given in the material, will turn out especially piquant if you cook it with garlic.

This process will take about 60 minutes.

Ingredients

To prepare the snack you will need the following set of products:

plums – 2 kg;
water – 1.2 l;
sugar – 350 g;
vinegar – 120 ml;
black peppercorns – 15 pcs.;
allspice peas – 10 pcs.;
cloves - 14 buds;
bay leaf – 10 pcs.;
salt – 20 g;
garlic - 8 heads.

The indicated volume of products is enough to prepare 4 cans of preparations, with a capacity of 1 liter.

Step-by-step cooking process

The cooking process is simple and consists of the following algorithm:

The garlic must be divided into cloves, then peeled and cut into 2 parts.
The fruits need to be washed and cut on one side to remove the seeds. Instead, you need to put half a garlic in the plums.

Pickled plum for the winter. Recipes with garlic, the dish is spicy and tasty.
You need to put spices and seasonings at the bottom of the jars, dividing them into equal portions. Place the plums loosely on top. Under no circumstances should you tamp the fruits, otherwise they will fall apart and turn into a shapeless mass.
You need to boil water in a saucepan. After adding salt, sugar and vinegar to it, you need to lightly boil the brine until all the ingredients are completely dissolved. The resulting marinade needs to be poured over the fruits for 30 minutes.
After the required time, drain the brine from the jars and bring it to a boil again. Again, you need to pour the marinade over the plums, and you need to immediately roll up the containers with lids.

To prevent the workpieces from deteriorating, it is advisable to let them cool, wrapped in a blanket, and only then transfer them to a cool room for storage.

With cloves

Plums marinated according to this recipe take 6 days to prepare. But as a result, you can get a fragrant, spicy snack for the winter, which will be an excellent side dish for any dish.

Ingredients

To create a snack you will need the following products:

plums – 10 kg;
cloves – 1 tbsp. l.;
bay leaf – 100 g;
sugar – 3 kg;
vinegar – 0.5 l.

For this recipe, it is advisable to use wine vinegar, then the appetizer will be especially aromatic. As for plums, it is better to choose unripe fruits of the “Hungarian” variety.

Step-by-step cooking process

To make a spicy snack at home, you will need to follow the following algorithm:

The fruits need to be peeled, washed and placed in an enamel pan of a suitable size. During the process, you should sprinkle the raw materials with bay leaves and cloves.
In a separate saucepan, boil the vinegar and add sugar to it. Cook the liquid, stirring constantly, until the ingredients are completely dissolved and the mass thickens slightly.
Pour the prepared marinade over the plums. After this, you need to cover the pan tightly with cling film and leave to infuse overnight.
In the morning, you need to drain the marinade, bring it to a boil and pour it over the plums again. This procedure should be carried out in the evening, and also 2 more times in the next 4 days. Each time you should carefully cover the pan with raw materials with cling film.
On the morning of the last day, you need to put the plums in sterilized jars. It is advisable to use containers with a volume of 0.5 liters. The raw materials must be poured with hot marinade, after which the jars must be immediately screwed on with lids.

It is advisable to leave the workpieces to cool under a blanket.

Then they can be moved to a cool place, such as a basement.

With tomatoes

This preparation will be sour and salty, and it is ideal as an appetizer for any feast.

In winter, such a jar will not be superfluous.

Ingredients

To prepare the preparation for the winter you will need a set of the following products:

plums – 3 kg;
tomatoes – 3 kg;
parsley – 100 g;
onions – 3 pcs.;
salt – 90 g;
horseradish leaves – 3-4 pcs.;
garlic – 12 cloves;
sugar – 250 g;
black peppercorns – 15 pcs.;
water – 3 l;
vinegar – 100 ml.

It is better to roll the workpiece into 3 liter jars. These products are enough for 3 containers.

Step-by-step cooking process

You need to marinate the dish according to the following algorithm:

The fruits must be peeled and washed. Plums require several punctures in the skin. The onion needs to be peeled and chopped into rings.
Approximately equal portions of horseradish leaves, herbs, garlic, and spices should be placed on the bottom of sterilized jars.
Place plums and tomatoes in layers in a container, sprinkling them with onion rings.
The jars need to be filled with boiling water up to the neck and left for 20 minutes.
After the allotted time, you need to drain the liquid into the pan and add salt, sugar and vinegar to it. Cover the container with a lid and bring the brine to a boil.
Pour the hot marinade into the jars and immediately screw the lids on.

The workpieces should be allowed to cool at room temperature, and then they should be taken to a cool place for storage.

How to pickle plums “Like olives” for the winter

How are we hedgehogs not horses, why are we plums not olives? Just perfect for the holidays. Having tasted such a pickled delicacy, guests will not tire of praising the culinary talents of the hostess. The taste of snack babies is bright and unusual. Take smaller jars and the fruits themselves are small. No sterilization with pitting: minimum work!

For a 500 ml jar:

Plum (smaller and tight) - 300 g

For a solution with drained water:

Sugar - 2 tbsp. spoons
Salt - 1.5 tbsp. spoons
Vinegar (9%) - 1 tbsp. spoon

Spicy notes:

Tarragon - 2 sprigs
Cloves - 5 pcs.
Cumin (seeds) - 1 level teaspoon
Allspice - 2 peas

In each jar:

Vegetable oil - 1 teaspoon

Wash the plums and pierce them in several places. We will not get rid of the seeds. Place spices at the bottom of sterilized jars. Fill the containers with fruits up to the neck. Pour in boiling water and heat the contents for 10 minutes.

Cook the marinade in the drained water. Transfer the liquid to a large saucepan, bring to a boil, add salt and sugar. We wait until it boils for a minute and add vinegar. Pour the brine into jars. Add a spoonful of oil to the very top and immediately roll up the lids.

Let the plums pickled for the winter cool slowly under a blanket. Store out of sun and heat.

With mustard

Plum pickled for the winter, the recipes for which are presented in the article, when adding mustard it turns out to be slightly spicy and at the same time sweet and sour, with a pleasant spicy aftertaste.

Ingredients

You need to prepare a winter snack from the following products:

plum – 2 kg;
water – 1 l;
salt – 1 tbsp. l.;
sugar – 3 tbsp. l.;
dry mustard - 1 tbsp. l.;
vinegar – 1 tsp;
bay leaf – 4-5 pcs.

You can add your favorite spices to the recipe, such as black peppercorns, cinnamon, cloves or cardamom. It is advisable to seal the snack in 1 liter jars. For the indicated volume of products, 3 pieces are enough.

Step-by-step cooking process

You need to prepare a snack according to the following algorithm:

The fruits must be peeled, washed and placed in sterilized jars.
In a separate saucepan, bring water to a boil, add salt, sugar, bay leaf and other spices. The brine needs to be boiled for 2-3 minutes.
The marinade should be cooled slightly, and then mustard powder and vinegar should be added to it. All ingredients must be mixed thoroughly.
The plums need to be filled with marinade and then the jars should be immediately closed with nylon lids.

Containers with blanks should be left to cool in a warm place for 3-4 days, and then they should be transferred to a cool place.

Pickled plums with stones without sterilization “Triple”

The recipe is simple, but you will need patience. We are waiting for 3 marinade pours and seaming. An alternative solution is not to cover the soaked fruit, but to store it in the refrigerator. These babies can stand in sterilized jars under a nylon lid for up to 4 months.

Components:

Plums – 1 kg

Spices:

Black and allspice - 15 peas each
Bay leaf (medium) - 10 pcs.
Carnation – 10 umbrellas
Anise - 2 stars

For the marinade:

Water - 1 l
Sugar - 700 g
Apple cider vinegar 6% - 10 tbsp. spoons

Optional:

Cognac - 7 tbsp. spoons
Lemon zest to taste

Yield: 3 half liters

As before, we replace scrupulous sterilization with proper heating. Cook a saturated solution of water and sugar. Boil until completely dissolved and slightly thickened - 15 minutes. Finally, add vinegar and let it boil. During this time, we will prepare everything clean: fruit, a large bowl and a lid. We will warm up and infuse the delicacy in a common container. And for the final filling we’ll put it into jars. The process is simple step by step. All you need is a little patience.

Place plums, bay leaves, anise, peppercorns and cloves in one bowl. Scrupulous housewives can additionally remove pits from plums. Pour in hot marinade. Leave it alone under the lid for 1 hour.
Drain the marinade, let it boil again and send it to reheat for 1 hour.
The third time is the final time. Boil the drained solution and pour it into the jars where the plums have already been distributed. Spread the spices approximately equally. At this stage, you can add cognac to the boiling marinade, boiling the liquid for one minute so that the alcohol evaporates.
Pour the solution into three jars in portions. If the filling ends up being slightly lacking, just add boiling water on top.
Hermetically sealed and wrapped. And here it is - another masterpiece for the winter!

It’s also delicious to preserve cherry plums for the winter!

Its fruits are small, with a delicate skin. Sterilization is harmful to them, as is long heating. Fill with brine, wait an hour, boil the solution again and distribute into jars before sealing. There is no need to remove the seeds from the berries, it will only spoil the product. Pickled cherry plum - it sounds proud!

With ginger and vanilla

The appetizer will be an excellent addition to baked pork or other meat. And its marinade can be used to prepare sweet and spicy sauces.

Ingredients

To make a delicious plum snack at home, you need to stock up on the following products:

fruits – 1.5 kg;
ginger root – 30 g;
white wine – 300 ml;
wine vinegar – 300 ml;
sugar – 300 g;
vanilla – 1 stick;
cinnamon – 1 stick;
cloves - 6 buds.

For this recipe, it is better to use yellow-green plums of the Renclod variety.

Step-by-step cooking process

You need to prepare plums in the marinade according to the following algorithm:

The fruits need to be peeled, washed and pierced in several places with a toothpick. Then they need to be blanched for 1-2 minutes. After this, the raw materials should be packed tightly into sterilized jars.
The ginger root needs to be peeled, cut into slices and placed in a small saucepan. To it you should add a vanilla stick cut into 2 parts, cloves, and cinnamon.
Spices need to be poured with white wine and vinegar. Stirring occasionally, bring the mixture to a boil and, reducing the heat to low, simmer the ingredients for 10 minutes. You need to remove all the spices from the marinade with a slotted spoon or you can strain the liquid through a sieve.
The plums need to be poured with hot marinade, after which you need to immediately screw the lid on the jars.

You can take a sample from the snack no earlier than after 3-4 weeks.

With cognac

Plum pickled for the winter, the recipes for which are given in the article, when cooked with cognac, turn out to be especially tender and piquant.

The process will take about 4 hours.

Ingredients

To create a snack you will need the following products:

fruits – 1 kg;
water – 250 ml;
sugar – 200 g;
cloves – 3-4 pcs.;
ground cinnamon – 0.5 tsp;
peppercorns – 3-4 pcs.;
salt – 0.5 tsp;
vinegar 9% – 50 ml;
cognac – 4 tbsp. l.

Step-by-step cooking process

The cooking process will not cause much trouble, you just need to follow this algorithm:

The plums must be thoroughly washed, dried and placed in an enamel bowl.
In a small saucepan, bring water to a boil, pour sugar and salt into it. You need to stir the ingredients until they are completely dissolved.
Pour all the spices into the marinade, then reduce the heat to low. You need to cook the mixture until it becomes slightly viscous. When this happens, you need to remove the saucepan from the heat and add cognac to the ingredients.
The plums need to be poured with hot marinade and left for 1 hour. After this time, the liquid should be drained, brought to a boil again and the raw materials poured into it again. Similar actions need to be carried out 2 more times after 1 hour.
At the 3rd hour, it is necessary to bring the marinade to a boil again. But this time you should put the plums in sterilized jars and fill them with hot liquid. And then immediately seal the blanks with lids.

For sterilization of plums to be successful, you need to let the jars with fruits cool, wrapping them in a blanket. After cooling, you can transfer the snack to a cool place.

With bay leaf

The recipe requires marinating plums for 6 days.

The fruits are tasty and aromatic and will be an excellent snack for any feast.

Ingredients

To prepare a marinated dish you will need the following products:

fruits – 4 kg;
bay leaf – 10 g;
sugar – 1.6 kg;
vinegar – 0.5 l;
peppercorns – 10 g.

It is recommended to use apple cider vinegar. The indicated volume of products is enough to prepare 5-6 cans of snacks, with a capacity of 0.5 liters.

Step-by-step cooking process

How to pickle plums according to the recipe:

The fruits must be thoroughly washed and placed in an enamel bucket or pan of a suitable size.
In a saucepan you need to mix vinegar with sugar, pepper and bay leaf. This mixture must be brought to a boil and boiled for 1-2 minutes.
Pour the resulting marinade over the plums. After this, you need to place a plate upside down on the raw material, and place a press on top. A 3-liter jar of water or another heavy object will do.
The raw materials must be left in a cool place, for example, on a balcony, for 5-8 hours. After this time, when the fruits give juice, the press should be removed.
The next morning, you need to drain all the liquid from the fruit into a saucepan. If possible, you should also add a bay leaf there. The marinade must be brought to a boil, and after boiling for 1-2 minutes, pour it again onto the fruit. The raw materials should be covered with a plate and sent to infuse in a cool place. This procedure must be carried out every morning for the next 4 days.
On the 5th day, the liquid must be poured into a saucepan and boiled again. But this time you need to put the plums in sterilized jars and fill them with hot marinade. Immediately after this, seal the containers with lids.

The jars can be cooled at room temperature without turning them upside down.

Without sterilization

This recipe will take 30 minutes to prepare.

It is advisable to choose unripe fruits with a thick skin for delicacy.

Ingredients

To get pickled plums without sterilization, you will need the following set of products:

plums – 1 kg;
water – 0.7 l;
sugar – 1 tbsp. l.;
finely ground salt – 1 tbsp. l.;
vinegar – 125 ml;
sunflower oil – 125 ml;
ground cinnamon – 1 g;
allspice peas – 5 pcs.;
cloves - 5 buds.

Step-by-step cooking process

Pickling of plums is carried out according to the following algorithm:

The fruits must be washed and poured with boiling water for 2 minutes. the resulting liquid must be drained, and the plums should be immediately transferred to cold water. Then they won't lose shape in the process.
The water needs to be brought to a boil, and then you need to add all the other ingredients to it, including plums. When the mixture boils again, it must be immediately removed from the stove.
It is necessary to remove the plums with a slotted spoon and place them in prepared jars. Next, the raw materials need to be filled with marinade.
The containers should be immediately rolled up with lids and placed upside down, wrapped in a blanket or rug.

When the jars have cooled completely, they can be transferred to the cellar for storage.

Without water

You can pickle fruits without adding water.

This way they will turn out more piquant and rich in taste. But the preparation process will take 6 days.

Ingredients

To pickle plums without water, you will need a set of the following products:

fruits – 4 kg;
sugar – 1.5 kg;
vinegar 9% – 0.5 l;
bay leaf – 5 pcs.;
black peppercorns – 10 g.

The indicated volume of products is enough to prepare 4-5 cans of the product, with a capacity of 1 liter.

Step-by-step cooking process

Pickling plums is a simple process, the main thing is to adhere to the following algorithm of actions:

The fruits must be washed, removing the stems, and placed in a pan or bucket. It is better to give preference to enamel dishes, then the raw materials will not react with them.
Pour vinegar into a separate saucepan, adding sugar, bay leaf and pepper. The mixture must be brought to a boil over medium heat and boiled for 2 minutes.
Pour the resulting marinade over the fruits, and then place a plate on them. You need to place a weight on top of it. A liter jar of water will do.
The plums need to be left under pressure overnight so that they produce juice. The next morning you need to drain all the liquid into a saucepan. After putting it on the fire, you need to bring it to a boil and boil for 2 minutes. Pour the marinade over the plums again and leave until the next morning. This procedure must be repeated 2 times for 5 days.
On the 6th day, you need to boil the marinade again. Then you need to place the fruits in sterilized jars and pour boiling liquid over them.
After screwing the lids on the containers, you need to let them cool and then store them in the basement or other cool and dark place.

Ready plums can be eaten as an independent snack, or added to salads and other dishes. And based on the fruit marinade, you can make savory sauces.

Plum pickled without sterilization

Ingredients: one kilogram of pitted plums, three hundred and fifty grams of water, one hundred grams of sugar, fifty grams of vinegar, one third of a spoon of salt, two five-centimeter sprigs of rosemary.

Preparation

Washed and dried fruits are placed in pre-sterilized jars, and rosemary is added on top. Then prepare the marinade. To do this, add salt and sugar to boiling water and boil it a little, add vinegar and heat to a boil. Hot brine is poured over the fruits and immediately rolled up. The jars are turned upside down. These pickled plums (recipe for the winter) will have an unusual taste. They are good for those who cannot stand the smell of cloves.

Thanks to their unique taste, such plums can be used as an independent snack and served with various hot and cold dishes from fish, poultry and meat, as well as sauces made from them. An open jar of fruit should be stored in a cool place for no more than three days.

Useful tips and tricks

For pickling, you need to choose firm, slightly unripe fruits. Otherwise, they will spread out in the process, turning into a shapeless mass. To prevent the skin of the fruit from bursting from the hot marinade, it should be pricked with a toothpick in several places. Before pickling, fruits must be washed and dried. And you should also get rid of the stalks, which can lead to spoilage of the preserved food.

Pickled plums prepared according to any of the recipes should be stored in a dry, dark place. You can keep preparations for the winter in the basement or cellar, on a glazed balcony, and even in a closet. The shelf life of this preservation is 12 months.