Delicious pickled plums for the winter without sterilization, just like Mom made

Preparations for the winter

Pickled plums are a great winter preserve that will be a lifesaver during the cold season. Here's a recipe without sterilization, with ingredients for a 3-liter jar. You can make delicious desserts, pies, fillings from this plum, or just eat it whole as a standalone dessert; children really love this plum.

Today we'll prepare plums in a spicy sweet and sour syrup; the result is very unusual and piquant. The preparation process itself is simple and easy, and doesn't require much effort. Simply fill a jar completely with plums and add a concentrated spicy marinade—the result will be unusual and very tasty.

Ingredients for 3 jars:

blue plums – 1.8-2 kg;
sugar – 300 g;
vinegar 9% - 100 g;
cloves – 3-4 buds;
bay leaf – 1-2 pcs.;
water – 1.5 l.

How to prepare pickled plums

Wash the plums and remove all stems and leaves. Place the prepared fruit in a 3-liter jar. Don't pack the plums all the way to the top, leaving room for the sugar and syrup.

Add sugar, gently shaking the jar to ensure the crystals penetrate all the plums. Next, pour in boiling water. Let sit, covered, for 15 minutes. The syrup will be colored by the plum juice. Blue plums are best; they release a beautiful, dark juice. Yellow plums won't produce this color, although the flavor won't change.

Pour the syrup into a saucepan; it will become a bright color and the plums will release their juice. Bring to a boil again.

Add the spices: cloves and bay leaf. Boil the syrup for 5-7 minutes to release the aroma of the spices.

Pour in the vinegar, stir, bring to a boil, and remove from heat. The marinade is ready.

Pour the sweet, spiced syrup over the plums and immediately seal with metal lids. As you can see, this no-sterilization recipe is very convenient and quick. Enjoy!