The time has come to collect a rich harvest of berries, vegetables and fruits. Everyone who loves to prepare food for the winter is now sterilizing jars, making jam and compotes, salting and canning vegetables with mushrooms. In the garden of every second Russian, cherry plum grows - a kind of plum, its closest relative. Many people think that this fruit is edible only in jam or compote, but pickled cherry plum for the winter is a very tasty snack. It can be served with meat, added to salads, and just a bite, it is incomparable.

Ingredients for 4 1/2 Liter Tins:

• red or yellow cherry plum -1 kg;
• salt - 5 tsp;
• sugar - 6 tsp;
• carrots - 1 pc.;
• beets - 1 pc.;
• cloves - 4 pcs.;
• bay leaf - 2 pcs.;
• apple cider vinegar 4 tablespoons;
• garlic 1 head;
• hot pepper - 0.5 pod;
• bunch of parsley;
• dill bunch;
• a handful of mustard seeds;
• water as needed.

Preparation

For such a preparation for future use, use the dense fruits of red or yellow cherry plum. Someone rolls them up in one jar, but gourmets believe that fruits different varieties"Hamper" the taste of each other. Therefore, an advice for those who will marinate for the first time according to this recipe - roll up three small jars with different contents - red, yellow berries and a common one. And in winter, decide what you like best.

Canned fruits should be slightly unripe, or half ripe. Overripe berries will become very soft after cooking. Wash cherry plum well cold water.


Floor liter glass jars sterilize in a convenient way, pour boiling water over the lids. Place a sprig of dill and parsley in a bowl.


Add one to each jar bay leaf, a piece hot pepper.


Add chopped garlic wedges, carrot and beet slices as desired.


Pour a handful of mustard beans, if desired, you can add cloves, or both spices at once.

Fill the jars with the prepared berry to the top, stacking them as tightly as possible. You can add the remaining sprigs of dill on top.


Fill the jars with boiling water and cover with lids. Leave them to warm up for 5-10 minutes.


Pour sugar and salt into a saucepan.


Pour water from cans into a saucepan, and send to the stove, let it boil.


Meanwhile, while the brine is boiling, pour a tablespoon into each jar. apple cider vinegar.


Fill the jars with boiling brine, roll them up tightly and turn them upside down, wrapping them in a towel until they cool completely.

Description

Pickled cherry plum is delicious treat which can be excellent in winter and original appetizer even to festive table... Cooking such a dish is not at all difficult, but it turns out to be very tasty and aromatic.
Despite the fact that most hostesses are accustomed to using cherry plum in jam or compotes, preparing sweet treats from it for their family, you can quite successfully marinate it, making a delicious snack for a festive or regular dining table... Also, pickled cherry plum goes very well with fried or baked meat, and it is also often added to salads.
In order to deliciously prepare such a dish, you need to collect about three kilograms of ripe red cherry plum. Be sure to make sure that the cherry plum is ripe and whole, you should not take the overripe or burst, as we will pickle it whole. At the same time, one cannot fail to mention useful qualities of this fruit, most of which remains in it even after you marinate the cherry plum. It contains a large number of vitamins A, B, E, PP, as well as many trace elements such as magnesium, calcium, potassium, phosphorus and others. They supply the body in winter, allowing the immune system to work at full strength.
The process of pickling cherry plum is incredibly simple, you can see this if you read our step by step recipe with photo tips. It will help you to more easily perceive our recommendations and pickling cherry plum for the winter at home without mistakes.

Ingredients

Pickled cherry plum - recipe

Prepare everything necessary ingredients just before you start cooking winter harvesting... Collect the required amount of cherry plum, and also make sure you have all the other ingredients in stock so that you do not have to run to the store for them.

Go through the cherry plum, select the most beautiful and whole fruits, and also throw away all the garbage that you find among the fruits. After you sort out the fruits, they should be washed very thoroughly so that no dust and dirt remains on them..

Then arm yourself with a toothpick and make several thin punctures in each fruit. Thanks to this, the cherry plum peel will not burst during pickling, and the fruits themselves will remain the same shiny and whole.

Banks in which you will close the cherry plum should be thoroughly sterilized. You can do this the standard way, that is, over steam, or you can put them in the microwave or oven for ten or twenty minutes.

After sterilizing the jars, let them dry a little, and then prepare all the required seasonings that you need to make the marinade.

Gently fill the jars with cherry plum, being careful not to tamp it strongly so as not to damage the fruit. The dish will look much better if the cherry plum remains intact and not burst.

Now is the time to prepare the marinade. To do this, take a deep saucepan, fill it with water and add sugar.

If you have already tasted pickled plums, then you will certainly like pickled cherry plums. It is no worse, if not more interesting, in harmony with the most different meat, is great (and unusual) in salads, and just a bit of a bite leaves faster than seeds. And in harvesting cherry plum is even more profitable: in season it is much cheaper than plums. Well, if you are skeptical about salted fruits, close one jar according to the proposed recipes. Surely 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 workpiece, but can spoil somewhat both the external impression and the taste.

Korean snack

Most likely, the inhabitants of this country do not even know about the existence of such a fruit. But it is to them that the rumor is credited with the proposed method by which a surprisingly elastic and spicy pickled cherry plum is obtained. The recipe is good because jars do not need to be sterilized - and many people avoid homemade preparations precisely because they do not like this stage of conservation.

Three-liter bottles can be washed and sterilized in any way, for example, calcined in the oven. At the bottom of each vessel is placed a dill umbrella, a laurel leaf, a couple of cherry leaves, fresh celery and parsley (three sprigs). Peas are poured - five pea pieces - and garlic cloves, 6-7 pieces. The 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 settle in it ergonomically. The marinade is boiled at the rate of two tablespoons of coarse salt per liter of water, bottles are poured with it, four tablespoons of wine vinegar are added under the lid, and the containers are immediately sealed. Until they cool completely, they should stand upside down, wrapped and without displacement. Then you can put it in the pantry: if everything is done correctly, such pickled cherry plum is stored for the winter without basement conditions.

Salted cherry plum

For those who do not like vinegar in twists, pickled cherry plums are still available. The recipe, however, requires sterilization, but then decide what you prefer - use vinegar or agree to additional body movements, but do without it. Spices you can take it at your discretion, but horseradish leaves are considered mandatory. Currant and cherry branches are also good for this recipe. Fruits are pricked with a fork from the side where the tail grew, folded into sterilized vessels (you can add garlic) and poured with hot brine, for which a tablespoon of salt, bay leaf and 2-3 peas are boiled in a liter of water. Then the containers are sterilized for a third of an hour (if you stopped at liter cans) and sealed. It is better to keep them cool.

Homemade "olives"

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

Cherry 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 try the new one, and the old one will acquire an unexpected and spicy taste... Take two kilos small tomatoes and four - large green or yellow cherry plum... Half a kilogram of peeled garlic is finely crumbled, 300 grams of dill is chopped coarsely, just to get through the neck. All components are laid out in banks, poured with boiling water for five minutes, after which this scented water drained back and brine is made: add 50 g of salt with 60 sugar. The vessels are filled with a boiling composition, twisted, turned over and hid under an old coat or blanket. Five hours later, you can arrange on the shelves in the pantry: pickled cherry plum with tomatoes will patiently wait for the winter opening.

To make the blanks unusual, then use fruit for pickling. Pickled cherry plum for the winter, a recipe with a photo of which I propose will become delicious snack and a treat. The berries will not be so sweet and sour, as I use garlic cloves and bitter peppers for pickling. You will also need to cook a salt filling, which will help the berries to marinate. I am used to closing not only sweet preserves and jams for the winter, but also some pickled delicacies that will become a novelty for a large group of friends. In winter, we celebrate a lot of holidays and the house is always full of guests, and in order to feed them, you need to serve not only salads and side dishes, but also salty snacks.



Required products:
- cherry plum - 500 grams;
- parsley greens - a small bunch;
- garlic - 3-4 cloves;
- table salt - 2/3 tables. l .;
- granulated sugar - 1/2 tsp. l .;
- table, 9%, vinegar - 1 tablespoon. l .;
- bitter pepper - 2-3 thin rings;
- water - 300 grams.




I put herbs and peeled, washed garlic cloves in a jar. These spices will help to marinate the cherry plum and make it more flavorful.




Also, for spiciness, I put a few rings of hot peppers in the jar.




My cherry plum, I tear off all the tails and leaves, if there are any. I fill it with boiling water and after 10-15 seconds I drain it and pour it over with ice water. It is necessary to fill it with ice water so that the cherry plum retains a bright color, and its peel does not crack.




Then I put the berries tightly in jars.




I cook the pickle. I pour table salt into the water, and then granulated sugar.




I stir and boil. I pour in 9% table vinegar, wait for the brine to boil in a few seconds and remove it immediately from the heat.




Pouring in salted brine cherry plum.




I close the jars tightly with lids and put them to cool under the covers. Then, after a few hours, I unpack the cans and send the pickled cherry plum for storage in the cellar or basement.




The main thing is that the place is cool and dark.
Bon Appetite!
It turns out just as tasty and original

Every summer housewives make canned food from vegetables, fruits, berries. This process is laborious and responsible. In addition to the usual pickles, preserves, compote, jam, marshmallow, pickled cherry plum diversifies homemade preparations, it will turn out delicious spicy snack for the winter. There are a lot of recipes for its preparation, you can choose your own and surprise guests and family. Cherry plum fruits are useful, contain vitamins of group B, A, E, C, organic acids, polysaccharides, potassium, phosphorus, iron, magnesium.

To prevent the skin of the cherry plum from cracking, the fruits should be blanched in hot water, not higher than +80 ° C, for 10 minutes, then immediately immersed in cold. Or prick in several places, so they are better saturated. For pouring, it is better to take purified water, without impurities, otherwise the marinade will turn out to be cloudy.

Features of the choice of raw materials

Fruit for harvesting needs ripe, without damage, rot, mold. Unripe fruits are also pickled, they retain their shape better when heated. Use them entirely, previously washed under running water. Varieties of yellow and blue are not advised to mix, so that they do not spoil the taste of each other.

Preparation of containers

Glass containers must first be washed thoroughly. You can take cans with a volume of 3 liters or less, at your discretion. Then sterilize in one of the ways: in the oven, microwave, steam, dry. Use varnished covers.

How to pickle cherry plum at home

The success of pickling depends on cleanliness in the preparation of raw materials and dishes and adherence to the recipe. There are three methods of canning:

1. Fast - use hot filling: the fruits laid in a container are poured with boiling water, kept for several minutes, drained, this is done 2-3 times. The last filling is done with marinade.
2. Sterilization - fruits and spices according to the recipe are placed in jars, poured with boiling water. Special trays with holes are placed on the bottom of a large container, poured hot water set banks. When the water temperature in them is 100 ° C, the time indicated in the recipe is counted. This is usually 15-25 minutes.
3. Pasteurization is the same as sterilization, but the liquid is heated to 80 ° C.

Boiling water is poured into the container to the top, gradually, to warm up the bottom and walls.

In korean

Korean pickling recipe is simple, from the available spices. You will need:

• cherry plum (how many will enter);
• cherry leaves - 2 pcs.;
• fresh celery - 1 sheet;
• parsley - 3 branches;
• hot black pepper - 5 peas;
• Bay leaf;
• fresh dill;
• a small head of garlic;
• wine vinegar - 4 tbsp. l.

The components are designed for a three-liter can. Put fruits and spices in a glass container, pour the prepared solution (2 tablespoons of salt, pour into a liter of water, boil). Then pour in the vinegar, close the jars.

Homemade "olives"

Ripe, but firm, yellow fruits are perfect for a plum snack, which tastes like olives. Ingredients:

• yellow fruits - 1 kg;
• granulated sugar - 30 g;
• salt - 80 g;
• vinegar 3% - 200 ml;
• carnation buds - 7 pcs.;
• dried tarragon and basil - 1 tbsp each l .;
• bay leaf - 3 pcs.

Pour boiling water over the fruits for 60 minutes in a large container, after cooling down, repeat. Then tamp them into jars. Combine water and spices, salt, sugar, boil, pour into a container with fruit. Leave on for 24 hours.

Sterilize the jars for 15 minutes, close. Blanks should be opened no earlier than 2 months later.

Second way

There is another option for making homemade "olives", you need:

• fruit;
• olive oil;
• salt;
• water.

Put the fruits in liter cans, pour a solution of salt (150 g per liter of boiling water), sterilize for five minutes. Ignite olive oil and pour a small spoon into each container. Roll up.

With tomatoes

Cherry plum with tomatoes seems incongruous, but pickles made like this in a simple way are very tasty. Products:

• sour cherry plum - 4 kg;
• small tomatoes - 2 kg;
• garlic - 200 g;
• Bay leaf;
• lemon basil - 3-4 pcs.;
• coriander - 10 pcs.;
• fresh dill - 300 g;
• water - 1 liter, granulated sugar - 60 g, salt - 50 g for pouring.

Arrange fruits and tomatoes in layers in jars, sprinkle with spices. Pour boiling water, hold for 15 minutes, drain, prepare a hot marinade from water, sugar, salt, boil again, pour into jars, roll up.

In azerbaijani

A spicy appetizer is served separately and added to hot dishes. For a kilogram of solid, a little unripe fruit you will need:

• sugar - 50 g;
• salt - 10 g;
• head of garlic;
• carnation buds - 7 pcs.;
• bay leaf - 3-4 pcs.;
• vinegar essence 70% - 10 ml;
• allspice - 10 grains.

Chop the fruits, fill the jars with them up to the "shoulders", add spices. First, pour boiling water for 5 minutes, pour into an enamel bowl, add salt, sugar, after boiling, pour in the essence. Pour the boiling marinade, seal the jars.

Without sterilization

This is an easy way to marinate with spices, you will need:

• large red cherry plum - 700 g;
• vinegar - 70 ml;
• hot peppers;
• garlic - 4 pcs.;
• carnation buds - 6 pcs.;
• laurel leaf - 4 pcs.;
• salt, sugar;
• water.

Prepare two glass jars with a capacity of 0.5 liters. Divide the pepper, cut into two parts, fruits, the rest of the spices. Use a double fill, first for 20 minutes, then with another water for 10 minutes.

Pour 35 ml of vinegar into each container, pour the marinade with sugar and salt (150 ml of water, 150 g of sugar, 1/3 teaspoon of salt). Cork, cover with a blanket until it cools.

With vegetables

An unusual addition to winter table will become fruits with vegetables. They need to be taken equally at 200 g, except for cherry plum, these are:

• sweet pepper;
• white cabbage, cauliflower;
• carrot;
• onion;
• white grapes;
• celery leaves - 4 pcs.;
• cloves, allspice, laurel leaf 3 pcs each;
• salt - 1 tbsp. l .;
• sugar - tsp
• vinegar - 200 ml;
• water - 1 l.

Wash the vegetables thoroughly, drain off the water, chop. In addition to the above, add corn, cucumbers, sour apples. Put fruits and vegetables in a sterile container. Mix water, salt, sugar, spices. Put on the stove, after boiling, pour the vinegar. Pour jars with hot (60 ° C) marinade, sterilize for 15 minutes. Cork, turn, wrap.

From red cherry plum

Red cherry plum in marinade is suitable for meat dishes in winter. It will need 700 g, the rest of the components:

• cherry plum - 700 g;
• sugar - 10 tbsp. l .;
• hot pepper - ½ pod;
• garlic - 4 cloves;
• cloves - 6 pcs.;
• laurel leaf - 4 pcs.
• vinegar - 70 ml.

These ingredients are sufficient for 2 0.5 liter cans. First, put the chopped peppers without seeds and the rest of the spices, then the cherry plum. Fill it 2 times for 20, then 10 minutes. Pour sugar, salt into 700 ml of water, boil the mixture. Add 35 ml of vinegar to each container, pour the marinade, seal, wrap the jars.

Pickled green cherry plum

For two cans with a capacity of 0.5 liters, you will need an unripe cherry plum 0.5 kg and spices:

• vinegar 9% - 20 g;
• parsley dill;
• garlic - 4 cloves;
• sugar, salt - 20 g each;
• half of red hot pepper.

Fill the container with fruits, put herbs and pepper in the middle. Boil water, pour into jars. After 15 minutes, pour the liquid into an enamel container, add salt, sugar, while boiling, put garlic, vinegar. Distribute the filling in a glass container, seal.

With carrots and beets

You will need a kilogram of cherry plum, four cans of 0.5 liters. Other products:

• beets and carrots - 1 pc.;
• granulated sugar - 50 g;
• salt - 3 tbsp. l .;
• bay leaf - 2 pcs.;
• dry cloves - 4 pcs.;
• mustard beans;
• chilli hot peppers;
• parsley, dill;
• a few cloves of garlic;
• apple cider vinegar - 60 ml.

First distribute the spices, chopped beets, carrots. Tamp the fruits, pour boiling water over, cover with lids. Drain the water after 10 minutes, add sugar and salt to it and boil again. Pour vinegar, marinade into jars, roll up.

Further storage

Tinned jars are opened no earlier than a month later, this is necessary for better pickling.

Optimal storage conditions are a dry, dark place with a temperature of + 10 ... + 12 ° С. Canned food is usable throughout the year.

It is not advised to keep jars in the light, this leads to a decrease in the content of vitamins, a change in taste. You should also not freeze the container, the product will lose its shape after defrosting. Banks are periodically inspected, they should not be cloudy, with swollen lids, such canned food should not be consumed.