Plum with garlic for the winter

Plum with garlic for the winter

Ingredients

Hungarian plum – 1 kg.

Garlic – 2 heads

Marinade:

Allspice – 3 pcs.

Bay leaf – 1 pc.

Snow white vinegar (9%) – 50 ml

• 64 kcal
• 15:00
• 15:00

Photo of the finished dish

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Step-by-step recipe with photos

At first glance, the combination of garlic and plums may not seem very exciting, but I took a risk and did not regret it. This appetizer in a spicy-sweet marinade will perfectly complement any meat and fish dishes in the winter. This recipe for pickling plums with garlic was borrowed from Hungarian cuisine, where meat with plums, lingonberries and others are the order of the day. Believe me, having tried this preparation at one point, you will create it any year, for yourself and your family.

To prepare plums and garlic for the winter, we will need: plums, garlic, spices, vinegar and sugar.

Cut the plums crosswise and remove the pits.

Instead of seeds, put a clove of garlic into the plum.

Place the plums and garlic into unstained prepared jars.

Prepare the marinade separately. To do this, boil water with sugar and spices for 2 minutes. Pour the marinade over the plums and leave until cool.

Pour the marinade back into the saucepan, bring to a boil and pour in the plums again, leave for 12 hours, covering with lids.

After the time has passed, pour the marinade back into the saucepan, add vinegar, pour over the plums and roll up.

The plum and garlic are ready for the winter. You can store the snack in a cool, dark place.

The best recipe for making pickled plums with garlic for the winter

Preparing plums for the winter with the addition of garlic is a unique opportunity to pamper your household and treat your guests to a delicious snack with an unusual, special taste. Such preservation, which came to Russia from Hungarian cuisine, will certainly take up significant space not only on the table, but also in the housewife’s cookbook. Pickled plums are most often served as a side dish for meat and fish dishes, or as a special additive in the preparation of first courses and sauces.

Individual preparations of plums and garlic for the winter

In order for the snack plum marinated with garlic and spices to be a success, it is important to follow certain manufacturing rules:

• It is better to prepare the marinade for pouring in an enamel container;
• To acquire a wonderful taste after seaming, plums need to “ripen”. On average, this takes from 40 to 50 days. During this period of time, the fruits are perfectly saturated with the smell of spices.

Recipe Ingredients

Any variety of plums is suitable for pickling, but the varieties Vengerka, Metelka, Ternovka and Ugorka are especially popular among housewives.

When choosing fruits, you should pay attention to the fact that the pulp is dense, so that the stone simply separates, without visible signs of spoilage, dents or rottenness. You can even choose a slightly unripe berry with greenish “cheeks”.

Garlic should be fresh, with juicy, dense pulp, without rottenness or mold.

How to prepare food?

Before placing fruits in jars, they must be thoroughly washed, removing the waxy coating from the skin, blotted with a cardboard napkin, and the stalk removed.

If the recipe calls for making plums without removing the pit, then any fruit is pricked in several places with a fork or toothpick so that during the heat treatment the skin does not burst and the pulp is perfectly saturated with the spicy aroma from the marinade.

Preparing containers

Glass containers needed for preservation are first washed with warm water with the addition of baking soda, rinsed well, and only then sterilized with steam, in the microwave, oven, or by boiling.

Iron caps are also boiled for 2-3 minutes before insertion. Before heat treatment, the sealing rubber must be removed from them.

How to cook pickled plums with garlic?

Pickled plums, placed on the table as a cool snack, will impress household members with their sweet and sour taste and spicy aroma.

Pickled plums with garlic

To make the blank you will need:

• 800 grams of strong green plums;
• 200 g garlic;
• 150 grams of sugar;
• 3 tablespoons apple cider vinegar;
• water;
• 3-4 buds of cloves;
• 3-4 peas of aromatic pepper.

1. The cooked fruit is cut lengthwise on one side, the bone is carefully removed, and a peeled clove of garlic is placed in its place. For the most intense flavor, it is recommended to cut the garlic cloves before stuffing the plums.
2. Fruit “shells” with a garlic “pearl” inside are placed tightly in a clean, steamed jar.
3. To make the marinade, boil water, add sugar, spices, and vinegar as a finishing touch. To realize how much water is needed, you need to fill the stuffed plums to the edges of the container, and then pour the water into a container for making brine.
4. The filled glass container is filled with hot marinade, covered with a lid and left to infuse for 10 hours. After the required time, the brine is combined, placed on the stove, and boiled for 2-3 minutes.
5. The fruits are poured with hot spicy liquid, rolled up, turned over and left under the blanket for one day.

Pickled plums in honey sauce with garlic

Ingredients for making:

• 400 ml white wine vinegar;
• 150 g honey;
• 75 g sweet sand;
• 3 cloves of garlic, cut in half;
• 1 reddish chili pepper;
• salt;
• allspice;
• 4 bay leaves;
• 450 g of hard ripe burgundy plums;

1. Vinegar is poured into a medium-sized enamel saucepan, honey, sugar, 3 halves of garlic, chili pepper are added (can be used with seeds - for the most spicy taste of the snack, or without them), salt, peppercorns, 2 bay leaves. The spicy mixture is brought to a boil and simmered over low heat for 5 minutes.
2. The plums are washed, wiped with a cardboard towel and pricked in several places with a fork.
3. The remaining spices are laid out at the bottom of a warm, sterile 750 ml jar, and the fruit is placed tightly on top.
4. Remove garlic, chili and bay leaf from the finished filling using a fork. Then the hot vinegar mixture is poured onto the plums, completely covering the fruit. The jar is sealed, turned over, covered with a thick towel until the product cools naturally.
5. The preparation is stored in the refrigerator. You can taste it in two weeks.

How and for how long can the preparations be stored?

The cellar is the best place for storing preserves, because there are more suitable conditions for preservation for a period of 1 to 2 years, but, as practice shows, pickled plums are eaten even before the start of the new harvesting season.

If you place the containers in a dark corner of the house, the shelf life of the snack is reduced to six months.

Plum and garlic appetizer recipe

Ingredients

Step-by-step recipe for making Plum and Garlic Appetizer with photo

So, let's prepare a plum snack treat together:

First, rinse the plums well, cut the fruits in half and remove the seeds.

Place the plum halves and garlic cloves into a clean container and stir the ingredients.

Later, transfer the plums and garlic into a jar.

Next, you should boil the marinade; to do this, pour water and vinegar into the pan, add spices and cook the contents for 5 minutes.

When the marinade has cooled, pour it into a jar of plums, cover with a nylon lid and put it in the refrigerator, that’s all, the plum and garlic appetizer is ready, for the New Year you can decorate your own table with an indescribably delicious dish with an unusual plum-garlic smell!

Video recipe Plum and garlic appetizer

Tkemali plum snack

And below in the article we will tell you how to prepare the Tkemali plum appetizer!

So, in order to prepare an appetizer according to this recipe, you will need:

Ingredients:
plums – 1 kg;
chopped cilantro – 2 tablespoons;
garlic – 3 cloves;
dried hot reddish pepper – ¼ teaspoon;
water – ¼ cup;
salt - to your own taste;
dill – 2 tablespoons;
sugar - to your own taste.

Well, let's get down to business:

First, thoroughly wash the plums and place them in a container.

Then pour water into the container with the plums, put it on fire and cook for 10 minutes.

When the indicated time has passed, transfer the plum fruits to a colander.

Then grind the plums through a sieve, separate the pits and skins.

Wash the greens, dry and chop, you can use a blender.

Peel the garlic and also chop it.

Place the ground plum mass on the fire, season with salt, sugar and boil.

Bon appetit!

Pickled plums with garlic for the winter with meat: the best recipe

I love preparing pickles and preparations for the winter, it’s a busy time for us, the canning season is in full swing. Now I would like to share a recipe for pickled plums with garlic for the winter, which serve as a good addition to meat. Plum, you can also have a glass of vodka. But we love them with kebabs. The recipe is quick and very simple, but it turns out very tasty. I put garlic in any fruit, it’s instead of a seed. I don’t understand why, but my husband really likes this snack.

You can serve this appetizer for any holiday. Served with meat, fish, poultry. A good appetizer for any meal. Just before serving, I recommend cooling the jar of fruit in the refrigerator.

They have a special taste, spicy, not very spicy, more spicy, despite the presence of garlic.

You can add a little more sugar to the marinade to make them sweet and sour, but I like this particular option.

If you haven't tried it, prepare a couple of jars to try. In winter, appreciate and treat your guests. Plum lovers will like it. It is unlikely to be appreciated by those people who do not adore plums.

Pickled plums for the winter (fast and best recipe)

For 3 containers of plums, I prepared two servings of marinade, in other words, I used a liter of water. The marinade is prepared based on the number of jars.

What will be useful:

• 1.3 kg -1.5 kg plums
• 2-3 heads of garlic (depending on size, about 100 g.)
• 2 buds of cloves in each jar
• 3 peas of aromatic pepper in each jar

For the marinade:

• 0.5 liters of water
• 2 tbsp. spoons of sugar
• 1/3 teaspoon salt
• 50 g vinegar 9%
• 1/4 teaspoon ground cinnamon

My plums are dense, I say straight away, ripe, and especially overripe, they don’t rise. The plum must be compacted. But the bone must separate perfectly.

I have a variety of eel, you can also take Hungarian or prunes. The plums must be washed, the stems removed, and the pits removed.

Peel the garlic and divide into cloves. The garlic cloves should not be large, preferably medium or small.

I don’t divide the plum into 2 parts, but just take out the pit and insert a clove of garlic inside. If the garlic is large, then cut the clove into 2 parts.

That’s because in the photo, we take out the seed and put garlic inside.

I washed and sterilized the containers. Boil the lids for 3 minutes. You can not sterilize the jars, pour boiling water over them, and drain the water from them.

Add spices (peppercorns), bay leaf, and other spices to the bottom of each container.

Now fill the jar with plums and garlic, fill tightly to the top. I style it like in the photo.

Now we are preparing the marinade, I pour water into the saucepan, prepare 2 portions of the marinade, take a liter of water, and properly increase the other ingredients.

I add salt and sugar. And I put the saucepan on the fire.

I stir until the sugar and salt dissolve, boil for a couple of minutes and pour the bubbling marinade over the plums.

I leave for about 20 minutes, but do not forget to cover with lids on top. Then pour it into a saucepan. It’s convenient to do this using a special lid with holes, but you can drain it without anything falling out.

After I have drained the marinade, I cover the containers with lids.

I put it on the fire, bring it to a boil, let it boil for a few minutes, add cinnamon and vinegar.

I pour the bubbling marinade over the fruit and immediately roll it up. I have jars with Euro lids; you can roll up the steel lids using a key.

I have a little bit of marinade left, but if the jars are different sizes, it’s hard to guess. I pour out the remaining marinade.

I turn the jars over and check that there are no leaks anywhere. Then I wrap the inverted jars and leave them for a day.

Every other day we unwrap it, turn it over, and put it away for storage. We couldn’t resist and opened the jar right away, but they weren’t marinated yet. They need to sit for about a month and then open.

I got 2 cans of 700 grams each, and 1 can of 500 grams. They are unsurpassed for storing in an apartment, they have been tested, and they will also be perfectly stored in a cellar.

For the most intense taste, I recommend adding more peppercorns and cloves. I don’t drink the marinade itself, we pour it out, although they say that you can marinate meat (pork) in it. Honestly, we haven't tried it.

It is better to cool the appetizer before serving. This recipe is easy and very playful. Try it

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