Marinated cherry plum: a recipe you'll love. Marinated cherry plum for the winter

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you have already tasted pickled plums, then you will definitely like pickled cherry plums. It is no worse, if not more interesting, harmonizes with a wide variety of meats, is magnificent (and unusual) in salads, and it just goes away faster than seeds. And in the preparation of cherry plum it is even more profitable: in the season it is much cheaper than plums. Well, if you are skeptical about s alted fruits, close one jar according to the proposed recipes. For sure, pickled cherry plum will change your culinary views.

What you need to know about pickling cherry plum

This fruit is not capricious and will easily succumb to your culinary experiments. However, there are some subtleties, ignorance of which will not “kill”, of course, the preparation, but it can somewhat spoil both the external impression and the taste sensations.

1. Before marinating cherry plum, it should be re-sorted as carefully as possible. Only fruits of ideal physical form, without the slightest damage, are subject to rolling. Otherwise, pickled cherry plum will turn out to be sluggish and not suitable for all dishes. For example, put it in a saladis unlikely to succeed.
2. You can preserve fruits of any color. But keep in mind that dark ones in a very ripe state become too soft. It is better to take them a little underripe.
3. In one bank you can close different varieties of cherry plum, and it will even be beautiful. But gourmets argue that the tastes of yellow and dark will conflict with each other, clogging each other. Try to close them both separately and together - for comparison and making your own opinion.
4. The whole cherry plum rolls up. The tails, of course, are removed, and the pits left from them are washed especially carefully: the dirt remaining in the recesses can lead to damage to the preservation.

Korean Snack

Most likely, the inhabitants of this country are not even aware of the existence of such a fruit. But it is to them that the rumor ascribes the proposed method, by which surprisingly elastic and spicy pickled cherry plum is obtained. The good thing about this recipe is that the jars don't need to be sterilized, which is something many avoid home-made preparations precisely because they don't like this stage of preservation.

Three-liter bottles are washed and sterilized in any way, for example, calcined in the oven. At the bottom of each dish is placed a dill umbrella, a bay leaf, a pair of cherry leaves, fresh celery and parsley (twigs of three). Peppercorns are poured - five peas - and garlic cloves, 6-7 pieces. Washed cherry plum is packed in bottles. It is not necessary to tamp it, it is better to shake the container well so that the fruits lie down in it ergonomically. The marinade is boiled at the rate of two tablespoons of coarse s alt per liter of water, bottles are poured into it, four tablespoons of wine vinegar are added under the lid, and the containers are immediately sealed. Until completely cooled, they should stand upside down, wrapped and without displacement. After that, you can put it in the pantry: if everything is done correctly, such pickled cherry plums are stored for the winter without basement conditions.

S alted cherry plum

Those who do not like vinegar in spins still have pickled cherry plum available. The recipe, however, requires sterilization, but then decide what you prefer - use vinegar or agree to additional gestures, but do without it. Spicy herbs can be taken at your discretion, but horseradish leaves are considered mandatory. Branches of currants and cherries are also good for this recipe. Fruits are pierced with a fork from the side where the tail grew, folded into sterilized dishes (garlic can be added) and poured with hot brine, for which a tablespoon of s alt, a bay leaf and 2-3 peppercorns are boiled in a liter of water. Then the containers are sterilized for a third of an hour (if you stopped at liter jars) and sealed. Keep them cool.

Homemade olives

Marinated cherry plum made according to the described recipe really does not differ much in taste from your favorite snack. Only you need to select the smallest fruits, no longer than three centimeters. They are laid out in jars, filled with brine (150 grams of coarse s alt per liter of boiling water) and sterilized in just five minutes. Before rolling, a spoonful of calcined olive oil is poured into each liter jar. Olives will be ready in a week. What is characteristic: their bones are pulled out incredibly easily.

Plum with tomatoes

Cautious experimenters can combine an unfamiliar cherry plum with familiar tomatoes. Thus, two birds with one stone will be killed at once: you will try the new one, and the old one will acquire an unexpected and piquant taste. Two kilos of small tomatoes are taken and four - large green or yellow cherry plums. Half a kilogram of peeled garlic crumbles finely, 300 grams of dill is chopped coarsely, only to crawl into the neck. All components are laid out in jars, poured with boiling water for five minutes, after which this fragrant water is drained back and a brine is made: 50 g of s alt are added with 60 sugar. Vessels are filled with a boiling composition, twisted, turned over and hidden under an old coat or blanket. Five hours later, you can put it on the shelves in the pantry: pickled cherry plum with tomatoes will patiently wait for the winter opening.