Pickled plum with mustard. Recipes for pickled vegetables, berries and fruits Homemade pickled plums recipe in a jar

Did you know that sweet plums are not only suitable for making jam and compote, but also go well with spices? Plum with mustard is an extraordinary delicacy that will become the highlight of a festive feast or an exquisite addition to the Lenten menu. In this article we will tell you how to prepare such a snack.

Plum with mustard is a very piquant combination

Ingredients

Water 1 liter Bay leaf 2 pieces) Vinegar 0 tbsp

• Number of servings: 4
• Cooking time: 20 minutes

Plum with mustard for the winter

To prepare such a preparation, you should choose the right variety of plums. Elastic large fruits that are not overripe, but not green, are excellent for pickling. The ideal option is “Hungarian” or “Ugorka”.

Ingredients:

• 1.5 liters of clean drinking water;
• 2.5 kg of fresh plums;
• 2 tsp. table salt;
• 6 tsp. granulated sugar;
• spices: cloves, cinnamon, allspice;
• a couple of bay leaves;
• 1 tbsp. l. mustard powder;
• ½ tbsp. l. vinegar.

Bring water to a boil, add spices, salt and sugar. Reduce heat, leave the pan on the stove for another 4 minutes, and cool. Add mustard and vinegar to the mixture at room temperature.

Distribute the plums into jars (preferably liter jars) and fill with the resulting marinade. Close the jars with a tight plastic lid and place in the refrigerator or cellar. The spicy preparation for the winter is ready! This delicacy can be served with both fish and meat dishes, and added to salads and snacks.

An old recipe for plums with mustard

“Hungarian” is ideal for this recipe for soaked plums. It is best to make preparations in large wooden barrels. If you don’t find any, you can use wide pans or glass containers, for example, three-liter jars.

You will need:

• 5 liters of clean drinking water;
• 10 kg plums;
• 6 tbsp. l. mustard powder;
• 1.5 tbsp. granulated sugar;
• 3 tbsp. l. table salt;
• Bay leaf.

First you need to sort through the fruits, choose the most elastic, slightly unripe ones. Damaged plums should be discarded or used in other recipes, such as plum jam or jam. Suitable fruits should be thoroughly washed under running water and placed tightly in a prepared container.

The next step is preparing the brine. Pour water into a large saucepan and add the remaining ingredients: salt, sugar, mustard, bay leaf to taste. Place the brine on the stove and boil until the components are completely dissolved. Remove the mixture from the heat and pour in the plums.

At the end, you should cover the fruits with a small circle made of high-quality plastic or wood and put pressure on top. For 3 days, the workpieces must be left in a warm place, for example, next to the battery or in the sunny part of the apartment. After the expiration date, transfer the jars to a cool place for a month.

Delicious plums are ready! An unusual appetizer will pleasantly diversify your menu.

Most often we are used to hearing about such preparations for the winter as jam, natural juices, jams, preserves and the like. Few people imagine cooking something sour from plums. Today we offer you an interesting plum preparation, which can be served with meat or as an independent snack.

Soaked plums for the winter - recipe with photos.

So, before we start preparing this preparation, we will first need to study the list of everything necessary.



To prepare pickled plums we will need:
- plum – 8 kg.,
- malt – 150 grams,
- black currant leaves – 200 grams,
- granulated sugar – 200 grams,
- salt – 100 grams.




And now that we have everything we need prepared, let’s move on to the base of our preparation – the plum. We sort the plums. We choose dense, not rotten fruits. We rinse the plums in plenty of cold running water. Let the water drain. Rinse the currant leaves in running water. Shake off the remaining water.




We wash the barrel for soaking the plums well, scald it with boiling water and dry it. At the bottom we put cotton fabric folded in two layers. Place a layer of currant leaves on the fabric. Layer by layer with leaves, place the prepared plums in the barrel.




Let's prepare the filling. To do this, take 200 grams of granulated sugar, 100 grams of salt and 100-150 grams of malt for 10 liters of water. In a saucepan, dilute the malt with water. Add salt and granulated sugar. Stir the mixture thoroughly until the sugar and salt are completely dissolved. Bring the solution to a boil. Cook it for 2-3 minutes and cool to a temperature of 36-40 degrees. Fill the filled barrel with plums with the prepared filling. Cover the top of the plums with a layer of currant leaves. Close the barrel tightly with a lid and soak the plum at room temperature for 3-4 days. After this, remove the container with the drains to a cool place. After about a month, the plums are ready.




This is how we prepared pickled plums for the winter at home. True, its preparation will take a lot of time due to the long exposure, but still, after that you will be delighted with this unique taste of plum.
Enjoy your meal!
Author: arivederchy
You can do the same

Ingredients:

• 3 kg young zucchini
• 1.5 kg sour apples
• 10-12 blackcurrant leaves
• 6-8 cherry leaves
• spicy herbs to taste

For the brine:

• 1 liter of water
• 15 g salt
• 25 g sugar

Cooking method:

Cut small zucchini into 2-3 pieces. Place blackcurrant and cherry leaves at the bottom of the container. Place apples and sliced ​​zucchini on top, cover with a layer of spicy herbs. To make the brine, bring water to a boil, add salt and sugar, and cool. Pour cooled brine over apples and zucchini and place pressure on top. Leave the vegetables in a cool place for 20-25 days. If necessary, add brine.

Squash soaked with apples.

Ingredients:

• 1 kg young squash
• 1 kg sweet and sour apples
• cherry and black currant leaves

For the brine:

• 1 liter of water
• 15 g salt
• 30 g sugar
• 10 g rye flour

Cooking method:

Cut the squash into 4 parts; small fruits can be left whole. Remove the core from the apples and cut them into large slices. Place squash and apples in layers in a prepared container, sprinkle with leaves. To make the brine, bring water with salt and sugar to a boil, remove from heat, add flour, mix thoroughly. Pour brine over the squash and apples and place pressure on top. The squash and apples will be ready when the brine stops foaming.

Ingredients:

• 1 kg green hot pepper
• 10 g celery root
• 10 g horseradish root
• 15 g parsley
• 7-9 cherry leaves

For the marinade:

• 1 liter of water
• 60 g salt
• 60 ml 9% vinegar

Cooking method:

Peel the celery and horseradish and chop finely. Chop the greens. Prick the pepper at the stalk and place tightly in a container, sprinkle with roots, parsley and cherry leaves. For the marinade, bring water to a boil, add salt, vinegar, and let cool. Pour the chilled marinade over the peppers and apply slight pressure. Leave in a dark place at room temperature for 10-1 2 days. Stir occasionally. Store prepared peppers in a cool place. Make sure the peppers are always covered with brine. If necessary, add fresh brine to the vegetables, prepared from 1 liter of water, 30 g of salt and 25 ml of vinegar.

Ingredients:

• 4 kg white cabbage
• 3 kg apples
• 250-300 g carrots
• 50 g sugar
• 50 g salt

For the brine:

• 1 liter of water
• 25 g salt
• 20 g honey

Cooking method:

To prepare soaked cabbage, the heads need to be chopped. Add grated carrots, sprinkle with salt, sugar and lightly rub with your hands so that the vegetables release their juice. Place some of the apples on the bottom of the fermentation container, lay the cabbage on top, compact, trying to fill all the voids. So, alternating, lay out all the apples and cabbage, lightly tamping so that the juice is released. Pour in warm brine, cover the container with whole washed cabbage leaves and set the pressure. Keep homemade soaked cabbage with apples at room temperature for 12-15 days, then transfer to a cool room.

Traditional soaked apples.

Ingredients:

• Apples
• rye straw or horseradish, currant, cherry leaves

For the brine:

• 1 liter of water
• 20 g rye flour
• 5 g salt

Cooking method:

To prepare homemade pickled apples according to this recipe, you need to boil the flour in boiling water, add salt, let it brew for 2-3 hours and strain. Place some straw or leaves at the bottom of the container. Place apples on top (tails up), layering with remaining leaves or straw. Pour in the cooled brine until the apples are completely covered. Set oppression. Leave at room temperature for 3-4 days. When active fermentation begins, move the container to a cool place. Add brine if necessary.

STEP #1
STEP #2

STEP #3
STEP #4

Soaked apples with rye bread.

Ingredients:

• Apples

For the brine:

• 5 liters of water
• 1 kg rye bread
• 30 g salt
• 5 g ground cinnamon

Cooking method:

Cut the bread into slices and dry in the oven until browned. Pour boiling water over the resulting crackers, add salt, cinnamon, cool and strain. Place the apples in a container in dense rows with the stems facing up. Fill with brine and place pressure on top. Keep at room temperature for 2 days, adding brine or boiled water if necessary. After fermentation begins, move the soaked apples prepared according to this simple recipe to a cool place for 20-25 days.

Ingredients:

• Apples
• Dill seeds
• rye straw or horseradish leaves

Cooking method:

For this recipe for soaked apples, you need to place straw or horseradish leaves on the bottom of the container. Place apples on top, tails up, sprinkle with dill seeds. Pour cooled boiled water until it completely covers the apples, and place pressure on top. Leave at room temperature for 3-4 days. When active fermentation begins, move to a cool place.

Ingredients:

• 1 kg apples
• 100 g lingonberries
• lingonberry leaves

For the syrup:

• 1 liter of water
• 200 g sugar

Cooking method:

To prepare soaked apples at home according to this recipe, the fruit must be placed tightly in a container, sprinkled with lingonberries, and covered with lingonberry leaves. Bring water to a boil, add sugar. When the syrup has cooled, pour it over the apples and set the pressure. Leave at room temperature for 3-4 days, add liquid if necessary. Then move to a cool place.

Ingredients:

• 1 kg apples
• 20 g horseradish

For the brine:

• 1 liter of water
• 10g salt
• 50 g sugar

Cooking method:

To prepare soaked apples for the winter according to this recipe, horseradish root must be grated or thinly sliced. Place the apples in a container, sprinkle with horseradish. Bring water to a boil, add salt and sugar, let cool. Pour the cooled solution over the apples and set pressure. Leave for 3-4 days at room temperature. Then transfer to a cool place.

Soaked apples with honey.

Ingredients:

• Apples
• leaves of black currant, cherry, grapes, horseradish

For the brine:

• 5 liters of water
• 40 g salt
• 10g honey

Cooking method:

To prepare soaked apples with honey according to this recipe, you need to put a layer of leaves on the bottom of the container. Place apples on top, topping with remaining leaves. Bring water to a boil, remove from heat. When it cools down a little, dissolve salt and honey in it. Pour cold brine over the apples and place pressure on top. Keep in a cool place for 10-15 days.

Soaked apples with honey and prunes.

Ingredients:

• Apples
• cherry leaves

For the brine:

• 1 liter of water
• 10 g salt
• 50 g honey
• 50 g prunes
• 50 g rye bran

Cooking method:

Before preparing soaked apples, the fruits must be washed and placed in a prepared container in dense rows with the stalks facing up, sprinkled with cherry leaves. Chop the prunes coarsely, add bran, add boiling water, mix thoroughly. When the mixture has cooled slightly, dissolve salt and honey in it. Pour cold brine over the apples and place pressure on top. Keep in a cool place for 20-25 days.

Soaked pears.

Ingredients:

• Small dense pears
• black currant and cherry leaves

For the brine:

• 5 liters of water
• 75 g rye crackers
• 30 g salt
• 15 g mustard seeds

Cooking method:

Place some leaves on the bottom of the container. Place the pears on top, tails up, with the remaining leaves on top. Mash the rye crackers and add a small amount of boiled water. Bring the rest of the water to a boil, mix with breadcrumbs. When cool, strain, add salt and mustard seeds. Pour cold brine over the fruit and set pressure. Leave in a room with a temperature of 18-22 °C. During the first 5-6 days, add water as needed so that the pears are completely covered with brine. After 8-10 days, move to a cool room. Pears will be ready for consumption in 1-1.5 months.

Pickled plums with spices.

Ingredients:

• Plums
• carnation
• allspice

For the brine:

• 1 liter of water
• 20 g salt
• 20 g sugar
• 20 g rye bread

Cooking method:

Place the washed plums and spices in a container. Pour boiling water over the bread and let cool. Strain the water, add salt and sugar. Pour cold brine over the plums and set pressure. Leave at room temperature for 2-3 days. If necessary, add boiled water so that the plums are completely immersed in the brine. Then move the plums soaked according to this recipe to a cool place.

Ingredients:

• Plums
• rye straw or leaves of grapes, cherries, black currants

For the brine:

• 1 liter of water
• 15 g sugar,
• 7 g salt

Cooking method:

Scald the straw or leaves and place them on the bottom of the container. Place the plums tightly on top and cover with a layer of leaves or straw. Mix boiled water with salt and sugar, cool. Pour the plums with cold brine and set pressure. Leave for 20-30 days in a cool place. Check the fluid level from time to time and add water if necessary. Store soaked plums for the winter in a cool place.

Pickled lingonberries for the winter.

Ingredients:

• Lingonberries

For the brine:

• 1 liter of water
• 20 g salt
• 50 g sugar
• allspice
• cloves and cinnamon to taste

Cooking method:

To prepare lingonberries soaked for the winter, you need to bring water to a boil, add spices, salt and sugar, remove from heat, and cool. Sort out the lingonberries, rinse them, and place them in a sterilized 3-liter jar (up to the shoulders). Pour in the cooled brine, cover with a lid or gauze. Leave for 3 days at room temperature. Then move the soaked lingonberries to a cool place.

Soaked lingonberries with honey.

Ingredients:

• Lingonberries

For the syrup:

• 1 liter of water
• 30 g honey
• cinnamon
• carnation
• allspice to taste

Cooking method:

To prepare soaked lingonberries with honey, you need to sort out the berries, rinse them thoroughly, and place them in a glass or ceramic container. Bring water with spices to a boil, remove from heat. When it cools down a little, dissolve honey in it. Pour syrup over the berries until they are completely covered. Cover the container with a lid and leave in a cool place for 5 days. Store soaked lingonberries prepared according to this recipe in a cool place.

Pickled cranberries for the winter.

Ingredients:

• cranberries

For the brine:

• 1 liter of water
• 50 g sugar
• 20 g salt
• cloves and cinnamon to taste

Cooking method:

Carefully sort the cranberries, rinse, and place in a container. Bring water to a boil, add salt, sugar, spices, let cool. Pour cold brine over the cranberries and set pressure. Keep the berries at room temperature for 2-3 days, then move them to a cool place. After 25-30 days, the cranberries will be ready to eat.

Homemade soaked watermelons.

Ingredients:

• Small ripe watermelons

For the brine:

• 1 liter of water
• 40 g salt
• 120 g sugar

Cooking method:

To prepare soaked watermelons according to this recipe, you need to wash them thoroughly and pierce each with a wooden skewer in several places. Place in a pickling container. To make the brine, bring water to a boil, add salt, sugar, and cool. Pour cold brine over the watermelons until they are completely covered. Place pressure on top. Leave for 2-3 days at room temperature. Then move the soaked watermelons to a cool place for 20 days.

Soaked grapes in Bulgarian style.

Ingredients:

• 1 kg of dense table or wine grapes
• 50-60 g mustard seeds

Cooking method:

Mash the mustard seeds a little in a mortar (do not grind them into powder). Divide the grape bunches into small branches, place the berries in a container, sprinkle with ground mustard seeds. Pour in cooled boiled water until the grapes are completely covered. Place pressure on top. Place the container with soaked grapes in a cool place for 20-25 days.

Soaked grapes for the winter.

Ingredients:

• Grape

For the brine:

• 1 liter of water
• 25 g sugar
• 10 g salt
• 10 g mustard seeds
• cinnamon
• carnation
• allspice

Cooking method:

Not quite ripe sweet and sour grapes are suitable for soaking. Wash whole small bunches of grapes thoroughly and place in a large container. Bring water to a boil, add salt, sugar, mustard, cinnamon, cloves, allspice and let cool. Pour cold brine over the grapes, set pressure and place in a cool place. Check the fluid level periodically and add water if necessary. The grapes will be ready for consumption in 20-25 days.

Soaked black grapes.

Ingredients:

• 1.5 kg black grapes
• 1 dill umbrella
• 5-6 bay leaves
• 5 g black peppercorns
• 20 g mustard powder

For the brine:

• 1 liter of water
• 60 g salt

Cooking method:

Place an umbrella of dill at the bottom of the jar, place small clusters of grapes on top, add bay leaf and pepper. Boil water with salt, let cool slightly. Pour warm brine over the grapes until they are completely immersed in liquid. Sprinkle with mustard powder and gently spread over the surface. Close the jar with a lid and place in a cool place for 1 month.

Assorted soaked grapes.

Ingredients:

• 500-600 g white grapes
• 500-600 g black grapes
• 30 g garlic
• 100 g of greens (parsley, dill, celery)
• 3-4 bay leaves
• 5 g black peppercorns

For the brine:

• 1 liter of water
• 60 g salt

Cooking method:

Before soaking the grapes, you need to put some chopped herbs, garlic and spices in the jar. Place grapes on top, topping with remaining herbs. Boil water with salt, let cool. Pour the brine into the jar so that the grapes are completely covered with liquid. Leave at room temperature for 1-2 days. Then put it in the refrigerator. After 3-4 days, the grapes are ready to eat.

Description

Pickled plums are a wonderful appetizer for a variety of dishes that any housewife should learn to prepare. The step-by-step instructions below will definitely help you with this. Believe me, this is the best photo recipe for making pickled plums. This winter preparation will be a unique addition to the holiday table, because it adds piquancy to any dish. In addition, soaked plums will add wonderful variety to the range of preparations for the winter.
At home, pickled plums can be made in eight days. During this time, the plums have time to acquire the rich taste of the marinade and a strong aroma. A very important point in preparing plum preparations for the winter is the choice of plums. They should be chosen to be firm so that when soaked the plum pulp does not fall apart and turn into a useless pulp. So, let's start soaking plums for the winter.

Ingredients

Pickled plums - recipe

To prepare an amazing preparation for the winter, first of all, rinse the plums well and clear them of bluish plaque.

Now you need to prepare the marinade for the plums. To do this, dissolve granulated sugar in wine vinegar in a ceramic bowl. You can use any other vinegar, but with wine vinegar, we assure you, pickled plums turn out very tasty. After dissolving the sugar, add cinnamon, cloves, bay leaf, black and allspice to the liquid.

Mix the contents of the pan thoroughly and put on fire. After the brine has heated up, add bay leaf to it.

Then we boil the aromatic liquid, and then boil it for another five minutes.

In the meantime, put the prepared plums in a deep bucket and fill them with the prepared marinade.

Then close the bucket with the plums tightly with a lid and take them to a cool place to infuse..

After a day, we return the bucket back to the kitchen and pour the marinade from the drain back into the pan. The fruits must be mixed carefully. Boil the drained liquid and pour it back into the plums. Then we send them again to a cool place. On the second day, the plums already look like in the photo below. You need to do the same procedure with them: first drain the marinade, then boil it, and then pour the marinade back into the bucket. In total, this procedure should be carried out for seven days in a row.

On the third day, the plums are already floating in the brine, as their own juice has begun to stand out.

This is what the fruit looks like on the fourth day after soaking.

Day five. Don’t forget to pour the marinade into the pan from the plums, boil it and pour it back into the fruit. The last stage of soaking the plums is complete.