Pickled plums for the winter – a quick and easy recipe
Plums are usually associated with dessert—pies, jellies, marmalade, preserves, pastilles, and other sweet treats come to mind. So, for many, it may be a surprise to learn that these berries can be used to make a savory appetizer to accompany meat, and even preserved for future use.
Savory marinated plums with aromatic spices like cinnamon, allspice, and cloves are quick and easy to prepare, yet incredibly delicious. Our master class will show you how to marinate these plums for the winter. We recommend trying at least a jar!
Ingredients for a 1 liter jar:
- plums – 800-900 g (depending on size and shape) – as much as will fit;
- natural vinegar (apple, wine) – 1.5 tbsp;
- sugar – 2 tbsp;
- salt – 0.75 tbsp;
- cloves – 3-4 pcs.;
- allspice – 4-5 pcs.;
- ground cinnamon – 0.5 tsp;
- Purified water - as much as needed.
How to pickle plums for the winter
For pickling, it's best to choose slightly unripe plums, while soft fruits are best used for jam, preserves, or marshmallows. Carefully sort the plums, place them in a deep bowl, and cover with cold water. After half an hour, drain the water, wash the plums thoroughly, and remove the stems.
This recipe allows you to pickle plums whole (with the pits) or in halves. If you pickle plums whole (with the pits), pierce each plum in several places with a toothpick to ensure the marinade penetrates as deeply as possible, right down to the pit. This will ensure a long shelf life and prevent the plums from spoiling.
In the second case, it is necessary to cut the fruit in half and remove the pit.
Prepare the jars: wash with baking soda, rinse with boiling water, or sterilize. Place the prepared plums in the jars.
Boil clean water and pour it into jars – this way you can calculate the volume of liquid needed to prepare the marinade.
Cover the jars with clean, boiled lids and let them sit for 10-15 minutes. This will allow the plums to steam, allowing you to seal the preserves without further sterilization.
If you prefer to sterilize your preserves, you can skip this step and proceed directly to preparing the marinade.
Drain the water from the jars into a heat-resistant container and add sugar.
Add salt.
Add ground cinnamon there too.
Add the cloves and allspice. Place the marinade on the stove, bring to a boil, and simmer for 2-3 minutes.
Remove from heat and add vinegar.
Pour the marinade and spices into the jars containing the plums. Seal with lids.
Cool under a thick towel or blanket. Store the cooled jars of pickled plums in a cellar or refrigerator until winter.
The plums are piquant and aromatic, their sweet and sour flavor enhanced by the spicy spices. Serve as an appetizer with meat dishes or cheese platters.
Bon appetit!
