4 recipes for pickled plums - a delicious and savory snack

If you haven't tried this dish, you are missing out. Sweet and sour spicy plums are wonderful on their own, and as an addition to meat, fish or cheeses.

5 useful tips

1. Sweet, but slightly unripe dark plums with dense pulp are best suited for pickling. If they are very soft, they will fall apart during heat treatment.
2. Plums must be thoroughly washed and dried before cooking.
3. To prevent the peel from bursting when pouring hot marinade, make several punctures on the plums with a toothpick.
4. Plums spread in sterilized jars. After seaming, they must be turned over, wrapped in something warm and completely cooled. Store pickled plums in a dark, cool place.
5. When you eat the plums, do not discard the marinade, but use it to cook the meat. It will give the dish a spicy fruity note.

Spicy Pickled Plums with Hot Peppers

Ingredients

For 2 cans of ½ l:

• 400 ml of water;
• 2 tablespoons of sugar;
• 5 dried bay leaves;
• 5 buds of dried cloves;
• 5 peas of allspice;
• 1 star of dried star anise;
• 600–800 g plums;
• 2 hot peppers;
• 2 tablespoons apple cider vinegar.

Cooking

Bring water to a boil in a saucepan. Add sugar, parsley, cloves, allspice and star anise. Cook for another 5 minutes over moderate heat.

Place the plums and whole peppers in a bowl or other container. Pour boiling liquid over and leave for 15 minutes. Return the marinade to the saucepan, bring to a boil and pour over the plums for another 15 minutes.

Place plums in sterilized jars. Put a hot pepper in each of them. Boil the liquid again and add the vinegar. Fill jars with marinade and roll up.

Pickled plums with cognac

Ingredients

For 2 cans of ½ l:

• 300 ml of water;
• 200 g of sugar;
• ½ teaspoon salt;
• 50 ml of vinegar 9%;
• ½ teaspoon cinnamon;
• 3-4 buds of dried cloves;
• 2-3 black peppercorns;
• 2-3 peas of allspice;
• 4 tablespoons of cognac;
• 600-800 g plums.

Cooking

Bring water to a boil in a saucepan. Add sugar and salt and mix well to dissolve seasonings.

Pour in the vinegar and add the cinnamon, cloves and pepper. Cook the marinade over low heat for a few minutes until it becomes a little viscous. Add cognac and stir.

Put the plums in a bowl or other container and pour over the hot marinade. Leave for an hour at room temperature. Then return the marinade to the pot, bring to a boil and pour over the plums again. Repeat the same after 60 minutes.

After another hour, drain the marinade again and bring it to a boil. Place plums in sterilized jars, fill with marinade and roll up.

Pickled plums stuffed with garlic

Ingredients

For 2 jars with a volume of 1 l:

• 2 heads of garlic;
• 1–1½ kg plums;
• 2 dried bay leaves;
• 4 peas of allspice;
• 4 buds of dried cloves;
• 500 ml of water;
• 160 g of sugar;
• 1 teaspoon of salt;
• 50 ml vinegar 9%.

Cooking

Peel the garlic. Cut large cloves into thick slices.

Make a longitudinal cut on each plum and carefully remove the stone. Then insert a clove or clove of garlic inside.

Throw bay leaves, pepper and cloves into sterilized jars. Lay stuffed plums on top.

Pour water into a saucepan, add sugar and salt. Bring to a boil and simmer for 2-3 minutes until the seasonings are completely dissolved.

Pour the boiling marinade over the plums, cover the jars with lids and a towel and leave for 30-40 minutes. Return the liquid to the pot, add the vinegar, bring to a boil and cook for 2-3 minutes. Pour the marinade over the plums and roll up the jars.

Pickled plums stuffed with garlic and herbs

Ingredients

For 2 jars with a volume of 1 l:

• 2 heads of garlic;
• ½ bunch of parsley;
• ½ bunch of dill;
• ½ bunch of cilantro;
• 1–1½ kg plums;
• 20 black peppercorns;
• 20 peas of allspice;
• 700–900 ml of water;
• 150 g of sugar;
• 1½ tablespoons of salt;
• 75 ml of vinegar 9%.

Cooking

Peel the garlic and chop the cloves with a knife. Very finely chop the parsley, dill and cilantro and mix with the garlic.

Make longitudinal cuts on the plums and carefully remove the pits. Stuff the fruit with the garlic mixture.

Arrange the plums in sterilized jars. Throw peppercorns on top. Boil water, pour plums into it, cover the jars with lids and leave for 15 minutes.

Then return the water to the pan, add the sugar, salt and vinegar. While stirring, bring the marinade to a boil. Fill them with plums and roll up the jars.