10 simple recipes for making pickled cherry plums at home for the winter

During the fruit and vegetable season, homemakers try to stock up on the bounty of summer and autumn. One of the most original winter snacks is cherry plums, pickled in various ways. These fragrant yellow, red, or green fruits are preserved individually or with other vegetables and fruits, seasoned with spices. They are also perfect for making "homemade olives."

The subtleties of preparing pickled cherry plums

For pickling, take a whole cherry plum with a pit, firm, better unripe than overripe. After pickling, the fruits become softer, will look unsightly, and will lose their flavor.

Selecting ingredients and preparing containers

Depending on the purpose, the fruits should be sorted by size. It's best to marinate berries of the same color in the same container, but a mixed color can be used for testing.

After thoroughly washing, the containers should be sterilized over steam or in the oven. Lids should be boiled.

The best ways to pickle cherry plums for the winter

Preparing pickled fruits for the winter at home is easy. The berries can be combined with vegetables and spices, or simply preserved.

Classic recipe

In the classic preparation, you can use spices to your taste.

Necessary components:

• 1.5 kilograms of cherry plum;
• 350 grams of sugar;
• 400 milliliters of water
• dessert spoon of vinegar;
• bay leaf;
• 2 clove buds;
• allspice;
• 0.5 teaspoon of salt.

Place the washed fruit in a jar. Add the spices, sugar, and salt to the hot water, and once it boils, add the vinegar. Pour the boiling marinade over the fruit. Seal the jar. Cover the jar with a blanket and store it the next day.

Assorted yellow cherry plum, carrots and beets

The amount of products is calculated for two liter jars.

Ingredients:

• a kilogram of yellow cherry plum;
• small beetroot;
• one carrot;
• 50 grams of sugar;
• 90 grams of salt;
• a piece of hot pepper;
• a few sprigs of parsley;
• 2 cloves of garlic;
• 60 milliliters of apple cider vinegar.

Place the herbs, garlic, pepper, carrot slices, beetroot sticks, and cherry plums in a glass container. Pour boiling water over the mixture and let it steep for 25 minutes.

Add the dry ingredients to the drained liquid. Bring to a boil and add the vinegar. Fill the jars with the marinade and seal.

Preparing green cherry plums in marinade

Pickled unripe berries are used to make sauce.

Required products:

• cherry plums - as much as will fit in a 0.5-liter jar;
• 2 leaves of basil and celery;
• four large cloves of garlic;
• 25 grams of sugar;
• a teaspoon of vinegar;
• pepper mix.

Place the berries in boiling water for 3 minutes, then transfer to a jar with herbs and garlic. Sprinkle salt and sugar over the berries, then add vinegar. Pour boiling water over the mixture and seal.

From red cherry plum

You can marinate red cherry plums using the classic recipe, adding your favorite spices.

We prepare aromatic fruits and vegetables

To prepare the assortment, you can use vegetables, fruits and berries according to your taste preferences.

Compound:

• 200 grams each of cherry plum, gherkins, cherry tomatoes, and cauliflower;
• 2 pieces of salad pepper;
• large onion;
• carrot;
• 2 ears of corn;
• 3 celery leaves;
• 2 bay leaves;
• 4 peppercorns;
• 1.5 liters of water;
• 1.5 tablespoons of sugar and salt;
• 0.5 shots of vinegar.

Place peeled and halved peppers, cherry plums, blanched cauliflower florets, herbs, onion and carrot rings, sliced ​​corn cobs, and the remaining vegetables into the bottle.

Boil water with spices, sugar, and salt, then add vinegar after a minute. Pour the resulting brine over the assorted vegetables. Sterilize the mixture for 15 minutes and seal.

A quick recipe without sterilization

The simplest recipe for preparing cherry plums for the winter.

Ingredients for a liter jar:

1. A kilogram of fruit.
2. 3 cloves of garlic.
3. Parsley, celery, basil - a sprig each.
4. 2 dessert spoons of sugar.
5. Half as much salt.
6. A tablespoon of vinegar.

Place the herbs and garlic in the bottom of the container, add the blanched garlic for 12 seconds, add the remaining ingredients, and pour boiling water over them. Roll up and wrap until cool.

Traditional Azerbaijani method of preparation

This piquant and spicy snack berry goes well with any type of meat.

1. A kilogram of cherry plum.
2. Head of garlic.
3. 5 cloves and allspice berries.
4. 2 bay leaves.
5. 3 dessert spoons of salt and sugar.
6. Twice as much vinegar.

Cooking method: as in the recipe without sterilization.

With tomatoes

For this recipe, take 1 part cherry plum and 2 parts small tomatoes.

Fill the jar with the fruits, alternating them, adding dill and garlic to the bottom. Pour boiling water over the jar and let it steep for 15 minutes. Bring the drained water to a boil, add a tablespoon of sugar, a teaspoon of salt, and a teaspoon of vinegar per liter of the mixture, pour in the boiling liquid, and seal.

In Korean

Prepare as in Azerbaijani, just add coriander and hot pepper, and reduce the sugar by half.

Cherry plums "like olives"

In this preparation the fruits look like olives.

You will need:

1. A kilogram of small cherry plum.
2. 0.5 liters of water.
3. A quarter cup of salt.
4. A tablespoon of olive oil.
5. A teaspoon of vinegar.

Place the berries in a liter jar. Bring the remaining ingredients to a boil, pour over the berries, sterilize for 5 minutes, and seal.

What to serve with?

Pickled berries are served with meat prepared in various ways: fried, stewed, baked, and kebabed. They are also added to pilaf, pizza, and salads.

Where is the best place to store blanks?

Canned goods are best stored in a basement, away from sunlight and with cool temperatures year-round. In an apartment, preserves are stored in a pantry.

Pickled fruits are suitable for consumption for three years.

The shelf life of berries preserved with pits is no more than one year. Hydrocyanic acid, contained in the pits, ends up in small amounts in the preserves.