Homemade pickled plums with mustard. Pickled plums
Plum contains many vitamins and minerals, therefore it is very useful for the human body. Plum contains a lot of vitamin P, which helps to reduce blood pressure and strengthen blood vessels. Moreover, this vitamin is retained even after heat treatment!
In addition, the plum is high in potassium, which has a diuretic effect, potassium is involved in muscle contraction and cardiovascular activity.
I read all this useful information in one medical encyclopedia.
And all sorts of dishes and drinks from it taste good. In addition, several plum trees grow in our garden, so there are always enough of our own berries to eat fresh and to close the compotes. Therefore, I make sure to do it from plum. One of my favorite recipes is the recipe soaked plum.
Pickled plum - homemade recipe.
It is best to choose berries of late varieties, dense, without damage.
For 2.5 kg of plums, we need:
2-3 st. tablespoons of sugar
1 tbsp. spoon of salt
30 g malt (malt can be substituted with rye bread crust)
Ideally, harvest pickled plums, needed in oak tubs, but they are unlikely to be found in the average kitchen, so I use enamel buckets, pots, or glass jars.
We put the berries in jars and fill them with hot brine. We put oppression on top and leave in a warm place for 2-3 days. After that, when the plum wanders a little, it is taken out to a cold place.
Pickled plums will be ready in 30 days.
I use these resulting berries as an independent dish, to decorate salads or serve with meat. By the way, you can also serve meat with meat, which goes well with it.
The brine has a pleasant sweet and sour taste, slightly carbonated and perfectly quenches thirst.
Plum is a very popular tree among Russian summer residents, although Northern Iran is considered its homeland, the weather conditions of which are not very similar to the climate of central Russia. Plum fruits have an excellent and very unusual taste, unlike anything else, moreover, they have wonderful medicinal properties.
With all this, plums have only one significant drawback - even though different varieties have different ripening periods, they can be consumed fresh only from June to October.
Therefore, summer residents who grow plums in large quantities in their personal plot have to resort to various methods of processing it: dry prunes, cook compote, jam, roll fresh juice into jars and make all kinds of liqueurs. If you are faced with a similar problem, then we want to tell you how to prepare soaked plums - a recipe for soaked plums.
The plum tastes soaked, sweet and sour. They can be used both as an independent snack and as an ingredient for preparing a salad, as well as a side dish for meat and game.
In principle, any kind of plum can be used for peeing, but late types, such as "Winter", are best suited for this business, they withstand urination very well and at the same time acquire a wonderful taste of plums of the varieties called "Hungarian", especially such varieties. as Hungarian Azhanskaya, Italian or ordinary.
A prerequisite for successful wetting of plums is their preliminary sorting. First, from the harvested crop, you need to select such fruits that can be called a little unripe, literally for a couple of days, so that they are solid, but at the same time have already gained color and taste. Secondly, special attention should be paid to their condition. Plums with mechanical damage and traces of the activity of insect pests must be removed.
There are no trifles in the matter of urinating plums; even the correct selection of dishes in which the fruits will urinate is of great importance for the success of the plan. Of course, small (20 liters) oak tubs, which were originally used in traditional recipes, are best suited for this.
But if in the old days there were no problems with such a container, then in the nadi days the owners of such a treasure can be counted on one hand. The rest have to look for alternative ways and use enameled buckets, large metal pots for urinating, or you can soak plums in ordinary three-liter glass jars.
The technology for urinating plums is extremely simple: the fruits are tightly packed into prepared containers and filled with brine. All the existing variety of recipes for soaked plums is based precisely on the use of various brines prepared according to different recipes.
Each housewife has her own, special one, therefore, soaked plums, which seem to be cooked in exactly the same way, have completely different tastes. Here are just a few recipes for brines for soaked plums (all ratios are based on 10 kg of plums and 5 liters of water):
1. Ordinary brine: 150 g of granulated sugar, 75 g of salt;
2. Brine with honey: 400 g of honey and 75 g of salt;
3. Brine with malt: 250 g of granulated sugar, 150 g of salt, 100 g of malt, after all this is dissolved in water, it is poured with 150 g of rye or wheat straw.
4. Brine with mustard: 250 g of granulated sugar, 75 g of salt, 12 teaspoons of dry mustard and 50 g of bay leaves;
After the plums are filled with brine, you need to cover them with a wooden circle, on top of which to install oppression. If you have used three-liter jars, you can use a sprig made of twigs, which is inserted under the neck of the jar.
Immediately after pouring, plums should be spent 2-3 days in a warm place so that the fermentation process takes place more actively. Then it must be taken out into the cold.
Plums soaked in this way reach readiness within 20-30 days, after which they need to be stored in the refrigerator for 4 to 5 months. By the way, the brine is also usable, as it has a delicate pink color and an unusual sweet and sour aftertaste, and the presence of a small amount of gases in it makes it an excellent drink that perfectly quenches your thirst.
Pickled vegetables and fruits are an original appetizer that allows you to diversify your daily menu. For example, a recipe for soaked plums will allow you to taste the usual fruits in a new, savory sweet and sour version. Try to use firm, not overripe fruits for each of the suggested cooking methods.
You will need six kilograms of plums, three and a half liters of water, a liter of 6% table vinegar, seven glasses of granulated sugar, ten tablespoons, seven tablespoons of salt. Rinse and place tightly in 3 liter jars of plums. Pour a few tablespoons of mustard into each. Pour water into a saucepan, add sugar and salt, boil, stirring occasionally, and pour in vinegar. Remove from heat, refrigerate and pour over plum brine. Pour boiling water over plastic lids, close the jars tightly with them, then remove the plums for two weeks in a dark and cold place. Delicious soaked plums will turn out. The recipe, as you can see, is very simple. The mustard will add a spice to the sweetness of the plums and make this appetizer memorable.
Soaked plums: a malt pickle recipe
You will need ten kilograms of plums, two hundred fifty grams of granulated sugar, one hundred fifty grams of salt, one hundred grams of malt (use barley or rye flour), one hundred and fifty grams of wheat or rye straw, five liters of water.
Dissolve salt, sugar and flour in boiling water, pour it over the straw. After a while, strain, pour the plums with the resulting brine, previously thoroughly washed, sorted out and laid out in banks. Close the lids and store in a cool place for a couple of weeks. The finished plums will have a soft consistency and sweet and sour taste, and the brine should be of a delicate pink color, with a pleasant characteristic aroma and taste.
Soaked plums: honey pickle recipe
As with the previous ones, for this recipe you should take dense, not overripe plums without cracks and soft areas. For ten kilograms of fruit and five liters of water, you need four hundred grams of natural honey and seventy-five grams of salt. Dissolve them in boiling water, let the brine cool and pour the plums in glass jars.
Covering the blanks with lids, leave for about twenty days. If you store this snack in the refrigerator, it will stay fresh for several months.
Soaked plums: recipe for brine with sugar
Perhaps one of the simplest and most classic options. For ten kilograms of dense plums and five liters of water, you will have to take only one hundred and fifty grams of sugar and seventy-five grams of salt. The preparation is the same as for the rest of the options. Go through and wash the plums, place them tightly in a clean glass jar, boil water, completely dissolving salt and sugar in it. After letting the brine cool down, pour the prepared plums with it, then tighten the lid tightly. Remove the workpiece to a cool and unlit corner, let it brew for a couple of weeks, and then serve.
Got a new recipe pickled plums for the winter,
well, very tasty just by the ears can not be delayed. Plum
can be served with meat, fish dishes, as
an additional ingredient for a lean side dish, as well
pickled plums can be added to salads and vinaigrette.
For pickling, plum is taken firm and elastic, Hungarian,
prunes, eel.
№ 1 Pickled plum with mustard
- 1 liter of water
- plum
- 1 tablespoon salt
- 3 tbsp sugar
- 1 tbsp dry mustard
- 1 tsp acetic acid
- dry spices cardamom, cloves, cinnamon, pepper
- Bay leaf
1. Prepare the marinade, bring the water to a boil and add
salt, sugar, herbs and spices, let it boil for 2-3 minutes,
after the marinade, cool and add mustard, vinegar.
2. Rinse the plums and put in jars, preferably liter ones,
then fill with brine and close with plastic lids.
Leave it warm for 3-4 days, and then take it to the cellar.
Plum with mustard will turn out sour sweet and spicy
simultaneously.
№ 2 Pickled plum spicy
- 1 tbsp of water
- 1 cup vinegar
- 500 gr sugar
- plum eel
- 3-4 carnation buds
- allspice
1. Rinse the plums and cut them in half by removing the seeds.
Fold the plum into jars and add water and vinegar, leave
for one day. Throw on drushlag, pour hot
marinade and leave for a day. Drain the marinade again and
already adding spices to digest. Pour the plum a third time
for a day.
2. Drain the marinade and plum tightly settling into jars
sprinkle with sugar. Cover with a nylon lid and
to the cellar.
№ 3 Pickled plum
- 10 kg Hungarian plum
- 1 tbsp clove buds
- 4 packs bay leaves
- 3 kg sugar
- 0.5 l of wine vinegar
1. Sort out the plums and remove too soft and
damaged, ideally suitable for pickling
unripe plum.
Place plums in an enamel pot or jar
sprinkling generously with bay leaves and carnation buds.
2. Prepare the marinade for pouring: bring the vinegar to
boil and add sugar, sprinkle sugar gradually and
stir until it completely melts and turns
into a thick syrup. Pour over the boiling plum syrup and gently
stir with a wooden spatula, cover tightly with food
foil and leave overnight
3. The next 5 days, twice in the morning and in the evening, drain the syrup
and bring to a boil, then pour over the plum syrup.
Be sure to cover tightly with cling film, otherwise mosquitoes
and the flies will get there quickly.
4. After the necessary procedures have been carried out, put the drain in
sterile jars with spices and pour boiling
syrup and seal. Take jars for pickled plums
0.5 liters, so that at a time and ate.
P.S. The fact that initially there will be very little syrup let you not
disturbs with each pouring plums give their juice and
the fifth day of syrup is enough.
№4 Pickled plum for meat
- 4 kg Hungarian plum
- 350 gr sugar
- 5 tbsp of water
- 15-20 carnation buds
- 0.5 tsp cinnamon
- 1 tbsp vinegar
1. Rinse the drain and sort it out, put it in a 0.5 liter jar,
Pour in boiling marinade and put on sterilization
(5-7 minutes from boiling). Pickled plum jars
roll up and wrap it up well, leave it like this until full
cooling. The fastest and I will notice a very tasty recipe,
pickled plum perfectly sets off the taste of meat.
Pickled plums with spices, especially cloves,
very aromatic and tasty, if you have never tried it
