9 pickled cherry plum recipes

Pickled cherry plum conquers with its spicy taste and serves as an original side dish for main and meat dishes, an interesting component in salads. Canning berries, rich in acids, is easy, you can without sterilization. In addition, in season they are cheaper than other fruits, and the workpieces will turn out great.

Secrets of canning cherry plum

Harvesting berries with tomatoes, zucchini, cucumbers, carrots has already become familiar. An ingenious find of housewives is becoming popular, harvesting from pickled yellow cherry plum for the winter “olives are resting”. Although the experiments have not been canceled, and successful combinations of various spices and vegetables are constantly being born.

You need to choose the right fruit for canning:

1. They sort out the fruits, discarding them with defects and damages.
2. Some recipes use unripe or green fruits that hold their shape better when heated.
3. If desired, place red, yellow and blue cherry plum in one container. Although there is an opinion of connoisseurs that the mix is ​​not good for the original taste of each variety.
4. Usually cherry plum is pickled whole, well washed.
5. The whole palette of taste of fruits, in the workpiece, is acquired a few weeks after canning. Then, in the fall and winter, they open the marinades and enjoy the gifts of summer.

The classic recipe for pickled cherry plum for the winter

For the marinade, you need to stock up on spices.

Ingredients and cooking technology

Prepare products:

• 3 kg of cherry plum;
• 0.7 kg of granulated sugar;
• 0.8 l of water;
• 20 ml vinegar;
• allspice;
• cloves;
• Bay leaf;
• salt.

Cooking process:

1. Washed and selected berries are placed in steamed jars.
2. Boil water in a saucepan, add sugar, salt, spices, vinegar after boiling.
3. Jars are poured with marinade and rolled up. You can turn it over and wrap it up with a blanket if you wish, so that the canned food undergoes a kind of sterilization.

Pickled cherry plum recipe as "olives"

For harvesting, ripe, but hard, unripe fruits are chosen.

Ingredients and cooking technology

Prepare:

• 1 kg of cherry plum;
• 50 g sugar;
• 60-70 g of salt;
• 200 ml vinegar;
• spices: dessert spoon of tarragon, bay leaf, black pepper, cloves.

Carrying out the recipe "Pickled cherry plums as" olives ", take yellow varieties.

1. The washed, selected fruits are placed in a saucepan and poured with boiling water.
2. When the water cools down, it is drained, heated and the fruits are scalded again, leaving to stand.
3. Remove the berries from the pan with a small colander and fill the jars with them.
4. Put sugar, salt, all the spices in the filling and bring to a boil. Top up with vinegar and remove from the stove.
5. Containers are filled with marinade, covered with lids, but not rolled up. The procurement costs a day.
6. After a day, the containers are sterilized in a large saucepan for 15 minutes.
7. The workpieces are twisted, turned over, wrapped before cooling.

Spicy cherry plum for the winter

The addition of capsicum gives the pickle a delicious flavor.

Ingredients and cooking technology

Harvesting with hot pepper is made in small containers.

For each half-liter container, prepare 1 teaspoon of granulated sugar and salt, a dessert spoon of vinegar. They take enough berries to fill the jars completely. Spices are divided equally: 20 parsley sprigs, 2 chopped garlic heads, hot pepper in strips.

1. Prepared berries are laid out in a container, spices are added.
2. Banks are filled with boiling water, left for half an hour.
3. Draining the liquid, prepare with sugar and salt, add vinegar at the end and pour the jars.
4. Roll up, turn over and wrap until cooled.

Pickled green cherry plum

From such a preparation in winter, a fragrant tkemali sauce is obtained. You just need to chop the pickled berries and add your favorite spices.

Ingredients and cooking technology

A 0.5-liter container with cherry plum requires:

• 1 tbsp. l. granulated sugar;
• 1 tsp. salt and 9% vinegar;
• a few leaves of basil and celery;
• a head of garlic;
• black pepper;
• favorite spices.

Cooking process:

1. The berries are washed and blanched for 1-2 minutes in boiling water, placed in jars with herbs and garlic.
2. Pour sugar, salt, pepper, vinegar.
3. Pour boiling water and immediately roll it up.

The pulp of the berries is soaked in all the spices from the marinade in two months. It is after such a time that it is better to use the marinated blank as a side dish or raw material for a flavored sauce.

Pickled red cherry plum recipe

The containers with pickled berries of a bright red color, by their external impression, awaken the appetite, not to mention the invigorating taste sensations.

Ingredients and cooking technology

Ripe red cherry plum is selected to fill a 3 liter container with berries. Prepare 2.3-2.7 liters of water, 330-360 g of sugar, 80 ml of 5% vinegar, 2 g of cinnamon powder, 10 clove stars, salt.

1. The fruits are washed, sorted and placed in a jar.
2. Put spices in boiling water, boil for another 5 minutes. Add the vinegar and turn off the marinade.
3. Fruits are poured, covered with lids and sterilized in a large container for 20 minutes.
4. Having sealed with lids, they maintain a high temperature of the marinade, wrap up the jars.

Marinated cherry plum in azerbaijani

Elastic, almost green fruits are required, which are closed in half-liter jars.

Ingredients and cooking technology

• 1 kg of greenish fruits;
• 1 head of winter garlic;
• 40 g salt;
• 50 g sugar;
• 10 ml of 70% vinegar essence;
• 4-7 pcs. carnations;
• 10 pieces. allspice;
• 3-4 leaves of laurel.

Cooking process:

1. The washed fruits are pricked.
2. Spices are placed at the bottom of the containers, fruits are placed on top.
3. The container is filled with boiling water, covered with lids and set aside for 5 minutes.
4. The liquid is poured into a container, the filling for the marinade is boiled with salt and sugar. After boiling, pour in vinegar essence.
5. The marinade is distributed in containers with a blank and rolled up.
6. The taste of the pickled blank will take shape after a few weeks, by the fall.

Unusual and tasty, or pickled cherry plum in combination with other vegetables

Still, you should try to marinate cherry plum with tomatoes, zucchini, beets. Pickled vegetables take on a pleasant aftertaste, salads look very appetizing and elegant, thanks to the bright colors of cherry plum.

Cherry plum with tomatoes

One 3 liter bottle requires one and a half kilograms of tomatoes and a pound of cherry plum, 40 g of salt, 70-80 g of sugar, 75-80 ml of vinegar, bay leaf, 2-3 cloves, a few peas of black pepper, 4-5 cloves of garlic, 5-6 cherry leaves, 2-3 dill umbrellas, 1.2-1.5 liters of water. If hot snacks are to your taste, add bitter fresh pepper.

1. Tomatoes and fruits are washed. Sweet peppers are peeled from seeds and cut into strips.
2. All the spices are put in steamed jars. Fill the top with fruits.
3. The boiled water is poured into containers, covered with lids, and left for 15-20 minutes.
4. The drained liquid is boiled and the fruits are poured again for the same time.
5. The next time, salt and sugar are added to the boiling liquid, then vinegar and hot filling are filled into bottles.
6. They roll it up, turn it over, wrap it up with something that retains warmth - an old winter jacket, a blanket, and leave it to cool down.

Vegetable mix or pickled cherry plum with vegetables

The jar holds a little bit of summer gifts from the garden and garden. Prepare 200 g of cherry plum, tomatoes, gherkins, sweet peppers, onions, grated carrots. The same amount of white table grapes, sour apples, cauliflower and white cabbage. Add to taste beans and two ears of milky-ripe corn, divided into 2-4 parts. From spices, take 3 leaves of fresh celery and dried laurel, 2-3 cloves buds, 3-5 allspice peas, a large fresh pod of hot pepper, garlic if desired, 200 ml of vinegar. This volume of vegetables and fruits requires 1 tbsp. a spoonful of salt and two - sugar. Although in this respect they are guided by their taste.

1. Vegetables and fruits are thoroughly washed, cut, and jars with spices are filled with a mixture.
2. The filling is boiled, adding salt, sugar, dry spices, vinegar. A 3-liter container with mixed fruits and vegetables needs 1.2-1.5 liters of water.
3. The marinade is filled with assorted jars and sterilized in a large saucepan.
4. When the water begins to boil around the cans, they notice the time. Three-liter containers are sterilized for 20 minutes, 1-liter containers - 15 minutes.

Cherry plum with beets and carrots

For two cans of 1 liter, prepare 1 kg of cherry plum, one carrot and one beet. From spices take half a pod of hot pepper, a head of garlic, 10-15 sprigs of parsley and dill, 3-4 cloves, 2 leaves of laurel, 1 tbsp. a spoonful of mustard seeds, 1.5 tbsp. a spoonful of salt and two - sugar, 80 ml of apple cider vinegar.

1. Vegetables and fruits are washed, carrots and beets are cut into slices.
2. All the spices are placed on the bottom of the cans, then the fruit and vegetable mixture.
3. Fill containers with boiling water for 18-22 minutes.
4. The drained liquid is boiled with salt and sugar, and the vinegar is poured into jars.
5. Fill containers with marinade and roll up.

Conclusion

Pickled cherry plum will diversify winter dinners, surprising with the colors of summer and attractive taste. It is not difficult to prepare a mixture of fruits and vegetables, and a ready-made salad will be a pleasant find. Experiment with new flavors using the gifts of gardens and vegetable gardens.

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