Pickled plum: winter billets with and without pits

In pickled form, fruits retain the lion's share of nutrients. The appetizer is not only tasty, but also healthy. The main effects of the product:

• digestive system - removes toxins and toxins, normalizes intestinal motility and bile secretion, stimulates appetite, speeds up metabolism;
• heart and blood vessels - reduces the risk of heart attack and stroke, the level of "bad" cholesterol, strengthens the heart muscle;
• reproductive system - normalizes hormonal levels, increases fertility;
• immunity - strengthens the protective functions of the body, normalizes body temperature, fights with vitamin deficiency;
• nerves - increases stress resistance, relieves emotional stress, normalizes sleep;
• leather - prevents the early aging of tissues, accelerates the regeneration of epidermal cells.

The use of pickled fruits should be wary of people suffering from gastritis and peptic ulcer. Another contraindication is diarrhea.

The choice of the main ingredient

Suitable fruits must meet three criteria.

1. Grade. In the process, the fruit softens. Therefore, you need to choose varieties with dense, dry pulp. Hungarian (eel), whisk, blackthorn or Kabardian will do.
2. Maturity. You can not use the ripened fruits. Even better if they are immature.
3. Peel. It must be tight, without mechanical damage. Otherwise, it will crack and sprawl.

With garlic and grapes

You will need:

• 1 kg drain;
• 0.5 kg of grapes;
• garlic (cloves by the number of plums);
• 300 ml of water;
• 120 g of sugar;
• four clove inflorescences;
• three peas of allspice;
• Bay leaf;
• 50 ml of vinegar.

Cooking

1. Free the fruit from the seeds and place a clove of garlic in their place.
2. Fill the stuffed fruits and grapes in sterile jars.
3. Boil water with spices, add sugar and boil for two minutes.
4. Pour the fruits with marinade and leave to cool.
5. Drain the liquid back into the pan and boil.
6. Re-fill the raw material with marinade, cover with lids and leave for 12 hours.
7. Drain the marinade one last time, boil and combine with vinegar.
8. Pour the liquid back into the cans and roll up.

Like olives

You will need:

• 0.5 kg drain;
• 100 g of sugar;
• 30 g of salt;
• 40 ml of vinegar;
• 20 ml of vegetable oil (preferably olive);
• half a teaspoon of provence herbs, dried thyme and rosemary.

Cooking

1. Place the spices in sterile jars.
2. Stack fruit tightly on top. Bones do not need to get.
3. Fill the jars with boiling water and leave for five minutes.
4. Pour boiling water into the pan, add bulk products and boil.
5. Fill the fruit with liquid again and let stand for five minutes.
6. Drain the last time, boil the marinade and pour it back to the fruit.
7. Add vinegar and olive oil. Roll up.

Drunk Plum

You will need:

• 1 kg drain;
• 700 g of sugar;
• 0.3 l of water;
• 0.2 l of cognac, vodka or red wine.

Cooking

1. Combine water with sugar and cook until crystals are dissolved.
2. Dip the fruits in sugar syrup and cook for 20 minutes.
3. Transfer the fruit to a sterile glass container.
4. Add alcohol to the hot syrup, mix well and pour into jars.
5. Roll up and put in a cool place.

With mustard

You will need:

• 1 kg drain;
• 1 liter of water;
• 30 g of salt;
• 100 g of sugar;
• a tablespoon of mustard powder;
• 10 ml of vinegar;
• a pinch of coriander;
• a pinch of cinnamon;
• Bay leaf.

Cooking

1. Add spices and bulk ingredients to boiling water. Cook until the latter are completely dissolved.
2. Add mustard and vinegar, boil a couple more minutes.
3. Place the fruits in sterile jars. Bones can be removed or left.
4. Pour the brine into the jars, cover with plastic lids and let stand for three days at room temperature.
5. Store in the cold.

With tomatoes

You will need:

• 3 kg drain;
• 3 kg of small tomatoes (cream or cherry);
• three medium onions;
• horseradish leaves (two for each jar);
• 90 g of salt;
• two heads of garlic;
• 200 g of sugar;
• black pepper (five peas for each jar);
• 90 ml of vinegar.

Cooking

1. Place spices in sterile cans.
2. Cut the onion into half rings.
3. Fill containers with tomatoes, onions and plums. You can lay products in layers or in a chaotic manner.
4. Fill cans with boiling water and leave for 20 minutes.
5. Pour water into the pan. This is conveniently done using a special nylon cap with holes.
6. Boil the liquid, add bulk products and wait until they dissolve.
7. Add the vinegar to the marinade and pour back into the jars. Cork up.

With pears

You will need:

• 1 kg drain;
• 1.5 kg of pears;
• 0.5 l of water;
• 200 g of sugar;
• 150 ml of vinegar;
• a teaspoon of cinnamon;
• three bay leaves.

Cooking

1. Peel the fruit and divide each into four slices.
2. Peel the pears and also cut into small slices.
3. Combine water with sugar and spices. Boil it.
4. Add fruit, boil again and turn off the burner.
5. Transfer the fruits to sterile jars, and boil the marinade again and add vinegar.
6. Pour liquid into cans and roll up.

You need to store blanks in a dark room like a cellar or pantry. If there is no such place in your home, simply wrap each jar with a layer of paper or opaque fabric. This will protect the spin from direct sunlight.

Reviews

I made pickled plums, it’s delicious. Remove the seed from the plum, insert the garlic there. Pour the plums, folded in a jar, marinade. Marinade is the easiest - vinegar, sugar, salt, spices to taste. After two weeks, you can already eat. But the longer they stand, the tastier. Plums are ordinary - Hungarian, or others, anyway. Stored in the refrigerator. But quickly eaten up))).

evgiya, http://www.povarenok.ru/recipes/show/48287/

Today baked pork ribs marinated in syrup from these plums. Liked! The son said that in the next barbecue we’ll make a part on this marinade too. Only use should not be in its pure form, of course, but add a little to the meat

Pavelia, http://www.povarenok.ru/recipes/show/130633/

Other salad recipes