Recipe for plums with mustard. Oak barrels Recipe for soaked plums in jars for the winter

Soaked vegetables and fruits are an original snack that allows you to somewhat diversify your daily menu. For example, a recipe for pickled plums will allow you to try familiar fruits in a new, piquant, sweet and sour version. For each of the suggested cooking methods, try to use firm, not overripe fruits.

You will need six kilograms of plums, three and a half liters of water, a liter of 6% table vinegar, seven glasses of granulated sugar, ten spoons and seven tablespoons of salt. Rinse and place the plums tightly in three-liter jars. Add a few tablespoons of mustard to each. Pour water into a saucepan, add sugar and salt, boil, stirring occasionally, and pour in vinegar. Remove from heat, cool and pour the resulting brine over the plums. Pour boiling water over the plastic lids, close the jars tightly, then put the plums in a dark and cool place for two weeks. You will get very tasty pickled plums. The recipe, as you can see, is very simple. Mustard will add a touch of spiciness to the sweetness of the plums and make this a memorable snack.

Pickled plums: malt brine recipe

You will need ten kilograms of plums, two hundred and fifty grams of granulated sugar, one hundred and fifty grams of salt, one hundred grams of malt (use barley or rye flour), one hundred and fifty grams of wheat or rye straw, five liters of water.

Dissolve salt, sugar and flour in boiling water, pour it over the straw. After a while, strain, pour the resulting brine over the plums, which have previously been thoroughly washed, sorted and placed in jars. Cover with lids and store in a cool place for a couple of weeks. The finished plums will have a soft consistency and a sweet and sour taste, and the brine should be a delicate pink color, with a pleasant characteristic aroma and taste.

Pickled plums: honey brine recipe

As with the previous ones, for this recipe you should take dense, not overripe plums without cracks or soft areas. For ten kilograms of fruit and five liters of water you will need four hundred grams of natural honey and seventy-five grams of salt. Dissolve them in boiling water, let the brine cool and pour the plums placed in glass jars.

Covering the workpieces with lids, leave for about twenty days. If you store this snack in the refrigerator, it will remain fresh for several months.

Pickled plums: recipe for brine with sugar

Perhaps one of the simplest and most classic options. For ten kilograms of dense plums and five liters of water, you will have to take only one hundred and fifty grams of sugar and seventy-five grams of salt. Preparation is the same as in other options. Sort and wash the plums, place them tightly in a clean glass jar, boil water, completely dissolving salt and sugar in it. After letting the brine cool, pour it over the prepared plums, then screw the lid on tightly. Place the preparation in a cool, unlit corner, let it brew for a couple of weeks, and then serve.

To prepare the recipe we need:

Plum (the “Hungarian” plum variety is best suited for this recipe) - 50 kg,

Salt – 400 - 500 grams,

Malt – 500 grams,

Mustard powder – 50 -70 grams.

Fragrant herbs (mint, black currant, cherry leaves, you can also add oregano, celery or parsnip)

How to make pickled plums - step by step.

First, let's prepare the container. Pickled plums in an oak barrel will, of course, taste better, but if you don’t have one, you can get by with any other container for soaking. Any large ceramic, glass, or enamel bowl is suitable for this recipe (not aluminum, to avoid oxidation).

The plums you plan to use for this recipe must be carefully selected. Rotten, damaged and burst fruits must be mercilessly discarded.

Then, wash the sorted plums thoroughly under running water.

Place the plum fruits in a container for soaking, sprinkling them with fragrant herbs to your liking.

Then, you can prepare the marinade filling itself. Pour water into a separate pan, dissolve the sugar in it according to the recipe.

Then, also dissolve the salt, malt and dry mustard.

This mixture must be boiled until the ingredients are completely dissolved.

Pour the resulting hot mixture over the plums.

And now I’ll tell you a few of my little secrets. If you don’t have malt, you can easily replace it with rye flour. And instead of sugar, I often add honey. True, I increase its amount by 40%, because the sugar content of honey is lower than that of sugar. But honey will give the finished plums a very interesting and pleasant honey taste and aroma.

After the solution has already been poured into the barrel with plums, you need to put a cotton napkin on top, and put a circle (made of wood or plastic) and pressure on it. With correct pressure applied, about 4 centimeters of brine should protrude above the circle.

So, plums need to be kept for 6-8 days at an air temperature of 18-20°C. This is necessary for the fermentation process to start. Then, the barrel needs to be taken out to a cold place. After a month, the plums can be eaten.

I think that if you prepare soaked plums according to this old recipe, then in winter, when you open the barrel, you will not regret the effort. After all, they can be eaten as an independent dish, or they can be added to various salads. The brine turns out so tasty that you can drink it instead of compote or kvass.

Source: suseky.com

Pickled plums - a recipe for pickled plums for home cooking

The plum tree is a very popular tree among Russian summer residents, although Northern Iran is considered its homeland, the weather conditions of which bear little resemblance to the climate of central Russia. Plum fruits have an excellent and very unusual taste, unlike anything else, and they also have remarkable medicinal properties.

With all this, plums have only one significant drawback - even despite the fact that different varieties have different periods of fruit ripening, they can only be consumed fresh from June to October.

Therefore, summer residents who grow plums in large quantities on their plots have to resort to various methods of processing them: drying prunes, making compote, jam, putting freshly squeezed juice into jars and making all kinds of liqueurs. If you are faced with a similar problem, then we want to tell you how to prepare pickled plums - a recipe for pickled plums.

Pickled plums taste sweet and sour. They can be used as an independent snack and as an ingredient for preparing a salad, as well as a side dish for meat and game.

In principle, any varieties of plums can be used for urination, but late varieties, such as “Winter”, are best suited for this task; they withstand urination very well and at the same time acquire the wonderful taste of plum varieties called “Hungarian”, especially such varieties as like Hungarian Azhan, Italian or ordinary.

A prerequisite for successful wetting of plums is their preliminary sorting. Firstly, from the harvested crop you need to select fruits that can be called slightly unripe, literally for a couple of days, so that they are hard, but at the same time have already gained color and taste. Secondly, special attention should be paid to their condition. Plums with mechanical damage and traces of insect pests must be removed.

There are no trifles in the matter of urinating plums; even the correct selection of dishes in which to urinate the fruits is of great importance for the success of the plan. Of course, small (20 liter) oak tubs, which were originally used in traditional recipes, are best suited for this.

But if in the old days there were no problems with such containers, then in Nadi the days of owners of such treasures can be counted on one hand. The rest have to look for alternative ways and use enamel buckets, large metal pans for soaking, or you can soak plums in ordinary three-liter glass jars.

The technology for soaking plums is extremely simple: the fruits are tightly packed into prepared containers and filled with brine. The entire existing variety of recipes for pickled plums is based precisely on the use of various brines prepared according to different recipes.

Each housewife has her own, special one, which is why pickled plums, prepared seemingly in exactly the same way, have completely different tastes. Here are just a few brine recipes for soaked plums (all ratios are based on 10 kg of plums and 5 liters of water):

1. Regular brine: 150 g granulated sugar, 75 g salt,
2. Honey brine: 400 g honey and 75 g salt,
3. Malt brine: 250 g of granulated sugar, 150 g of salt, 100 g of malt, after all this is dissolved in water, 150 g of rye or wheat straw is poured with it.
4. Brine with mustard: 250 g granulated sugar, 75 g salt, 12 teaspoons dry mustard and 50 g bay leaves,

After the plums are filled with brine, you need to cover them with a wooden circle, on top of which you place pressure. If you used three-liter jars, then you can use a cross made of twigs, which is inserted under the neck of the jar.

Immediately after pouring, the plums should be kept in a warm place for 2-3 days so that the fermentation process takes place more actively. Then it needs to be taken out into the cold.

Plums soaked in this way are ready within 20-30 days, after which they need to be stored in the refrigerator for 4 to 5 months. By the way, the brine is also suitable for consumption, as it has a delicate pink color and an unusual sweet and sour taste, and the presence of a small amount of gases in it makes it an excellent drink that perfectly quenches thirst.

Source: www.kak-sdelat.su

Soaked plums

Plum is one of our gardeners' favorite trees. It is unpretentious, productive, adapts well to cool climates, and produces tasty, aromatic fruits. Plums are used to make a lot of homemade preparations for the winter: jam, compotes, marshmallows, wine and even hot sauces. But today I want to remind you of one of the forgotten ways to prepare plums for the winter - pickling.

Pickled or, as they are also called, pickled plums are dense and aromatic. Their preparation is not particularly difficult. In winter, such plums are great as a snack, and the brine can be consumed as a drink. I offer the simplest options for preparing pickled plums, as they say, in a hurry.
Read also: 7 ways to make delicious plum jam.

Pickled plums: the simplest recipe

For preparation, select dense, ripe plums of late varieties, for example, the “Hungarian” variety. Rinse thoroughly and dry on a towel. Afterwards, place the plums in a previously prepared clean deep pan or plastic bucket. Our ancestors fermented plums in oak barrels, if you have one, use it. The result in this case should be even better.

While the plums are drying, prepare the brine. We dilute salt and sugar in 5 liters of water, put it on the stove, bring to a boil, then let it cool. Pour the prepared plums with cooled brine, cover them with a currant leaf, top with clean gauze and leave for fermentation for a week.
Read also: How to quickly ferment cabbage at home.

After a week, that is, when the fermentation process is already in full swing, we check the plums. If necessary, add a little water, cover with a lid and put it in the cellar. The plums will be ready in about a month, and can be stored for up to six months.

Pickled plums: a recipe for cooking with spices

Preparing pickled plums according to this recipe is in many ways similar to the previous one. There is only a slight difference in the ingredients. So, we will need:

plums - 10 kg,
Water - 5 liters,
sugar - 250 ggrams,
table salt - 75 grams,
bay leaf - 50 grams,
mustard - 25 grams,
currant or cherry leaves for covering plums.

Pickled plums: a recipe for a small amount of fruit

The recipes above described how to prepare pickled plums for the winter, if there are a lot of them. Such recipes are ideal for owners of summer cottages and garden plots who have their own gardens with plum trees. But if the amount of plums you have is not measured in buckets, but only in a couple of kilograms, do not rush to close this page. You can prepare pickled plums according to the following recipe.

2 kg of ripe, elastic plums,
150 grams of honey,
20-25 grams of salt,
2 liters of water,
,cherry branches,
three-liter sterilized jar.

Rinse the plums, dry them, put them in a three-liter jar. Heat the water, dilute honey and salt in it, cool. Pour brine over the plums, cover them on top with cherry branches and clean gauze. Leave for 10 days in a cool place to ferment.

Recipes for pickled and pickled plums for the winter

Plum is a very popular tree among summer residents. The fruits of this tree have a very unusual taste, unlike anything else. These berries are also very useful, they have medicinal properties. Although these fruits have one drawback, which is that different varieties ripen at different times and can be eaten fresh only from mid-summer to mid-autumn. Therefore, summer residents have to come up with all sorts of ways to process plums for the winter.

One of the types of preparations is soaked plums. We offer you several such simple recipes. These berries taste like turn out sweet and sour. This preparation is used as a simple appetizer, an ingredient for preparing a salad, and simply a side dish for meat. For such preparation, you can take any varieties of berries, but the best ones are late varieties such as: “Winter”, “Hungarian” Italian, Yuzhanskaya, ordinary.

The main condition for preparing the ingredient is sorting the fruits. It is necessary to select berries that are slightly unripe, so that they are firm, but have already acquired flavor and color. You also need to pay attention to the appearance of the fruits; you need to throw away those plums that have mechanical damage or traces of the activity of harmful insects.

The best way to ferment plums is in 20 liter oak tubs, but nowadays they are very hard to find and most people simply don’t have them. Therefore, people got out of this situation and fermented plums in large metal pans, enamel buckets, or simply in a three-liter jar.

Each housewife has her own special recipe for pickled plums. They seem to be prepared according to the same recipe, but they turn out to be completely different in taste. We offer the best and simplest recipes for pickling plums.

Recipe for soaked plums in malt for the winter

Required ingredients:

Preparation

First you need to boil water, dissolve salt and sugar in it. This solution is poured into the straw and left to steep for a couple of hours. While the brine is infusing, let's take care of the berries. They need to be washed well and placed in jars. When the brine has infused, it is necessary to strain it and pour it into the contents of the jar. Cover the jars with lids and leave them in a cool place for several weeks.

To determine the readiness of plums, you need to pay attention to their softness, they should become soft and sweet and sour, and the brine should change color to pink and have a characteristic taste and aroma.

Recipe for soaked plums with mustard

Required ingredients:

Step-by-step preparation of the recipe “Soaked sloe plum with mustard”

First you need to wash the berries well and dry them a little. For the marinade, pour 1 liter of water into a large saucepan. Add salt, bay leaf, sugar, pepper, and cloves there. Boil for 3 minutes over low heat, add vinegar and remove from heat. Cover the pan with a lid and cool to body temperature.

While the marinade cools, place the berries in jars. Add 3 tsp on top. mustard. Now we make the lute, in other words, putty. To do this, you need to take linen fabric, fold it in several layers, moisten it with boiled water and sprinkle 1 tsp on top. mustard.

Pour the warm marinade over the contents of the jar and place the lute on top. The jars are closed with a nylon lid and kept at room temperature. Plums should be fermented for a month or a month and a half. It is advisable to cool them before use.

Recipe for quick soaked plums

Required ingredients:

Step-by-step preparation:

Wash the berries well, prick with a needle, and place tightly in jars. Add spices to each jar to taste. Fill the pan with water, add salt and sugar. Place the pan on medium heat and wait until it boils, stirring occasionally so that the salt and sugar are completely dissolved. When the brine boils, add vinegar and set the pan aside to cool. Pour the cooled brine over the plums. Close tightly with plastic lids. We put it in a cool place, for example, in a cellar, for 2–4 weeks.

Recipe for soaked plums in sugar

This is the easiest and fastest recipe. It has the least amount of ingredients.

Water – 5 l.
Berries – 9–10 kg.
Salt – 75g.
Glass of sugar

Technology for preparing this recipe

This recipe is not very different from the previous ones. The berries need to be firm and not overripe. They must be washed well and placed in jars.

Next you need to prepare the brine for pouring the berries. Pour water into a saucepan, bring to a boil, dissolve salt and sugar in boiling water. When the brine has cooled, you need to pour the contents of the jar. Close the filled jars with nylon lids and hide them in a cool place.

Recipe for soaked plums in malt for the winter

Required ingredients:

Preparation

Recipe for soaked plums with mustard

Required ingredients:

Step-by-step preparation of the recipe “Soaked sloe plum with mustard”

Recipe for quick pickled plums

Required ingredients:

Step-by-step preparation:

Recipe for soaked plums in sugar

This is the easiest and fastest recipe. It has the least amount of ingredients.

Required ingredients:

Water - 5 l.
Berries - 9–10 kg.
Salt - 75g.
Glass of sugar

Technology for preparing this recipe

This recipe is not very different from the previous ones. The berries need to be firm and not overripe. They must be washed well and placed in jars.

Most often we are used to hearing about such preparations for the winter as jam, natural juices, jams, preserves and the like. Few people imagine cooking something sour from plums. Today we offer you an interesting plum preparation, which can be served with meat or as an independent snack.

Soaked plums for the winter - recipe with photos.

So, before we start preparing this preparation, we will first need to study the list of everything necessary.

To prepare pickled plums we will need:
- plum – 8 kg.,
- malt – 150 grams,
- black currant leaves – 200 grams,
- granulated sugar – 200 grams,
- salt – 100 grams.

And now that we have everything we need prepared, let’s move on to the base of our preparation – the plum. We sort the plums. We choose dense, not rotten fruits. We rinse the plums in plenty of cold running water. Let the water drain. Rinse the currant leaves in running water. Shake off the remaining water.

We wash the barrel for soaking the plums well, scald it with boiling water and dry it. At the bottom we put cotton fabric folded in two layers. Place a layer of currant leaves on the fabric. Layer by layer with leaves, place the prepared plums in the barrel.

Let's prepare the filling. To do this, take 200 grams of granulated sugar, 100 grams of salt and 100-150 grams of malt per 10 liters of water. In a saucepan, dilute the malt with water. Add salt and granulated sugar. Stir the mixture thoroughly until the sugar and salt are completely dissolved. Bring the solution to a boil. Cook it for 2-3 minutes and cool to a temperature of 36-40 degrees. Fill the filled barrel with plums with the prepared filling. Cover the top of the plums with a layer of currant leaves. Close the barrel tightly with a lid and soak the plum at room temperature for 3-4 days. After this, remove the container with the drains to a cool place. After about a month, the plums are ready.

This is how we prepared pickled plums for the winter at home. True, its preparation will take a lot of time due to the long exposure, but still, after that you will be delighted with this unique taste of plum.
Enjoy your meal!
Author: arivederchy
You can do the same

While every person has tried soaked apples at least once in their life, few have heard of other fruits prepared in a similar way. However, pickled plums are an original snack with a spicy, sweet and sour taste. For soaking, unripe fruits with dense flesh are selected.

Pickled plums in malt

Ingredients:

10 kg of dense plums;
150 g salt without additives;
250 g granulated sugar;
100 g of malt (use rye or barley flour);
150 g of rye or wheat straw;
5 liters of water.

Preparation:

First of all, heat the water to a boil, dissolve sugar in it, then salt. The resulting brine is poured over the straw and left to infuse for a while. Then the resulting brine is filtered and the liquid is poured into the plums, placed in jars. The fruits are thoroughly washed before pouring. Jars with soaked plums are covered with lids and stored in the cold for several weeks.

The readiness of pickled plums is determined by the following signs: the pulp of the plums becomes soft and sweet and sour, the brine changes color to pink, and acquires a characteristic aroma and taste.

Pickled plums with mustard

Ingredients:

6 kg of good quality plums;
3.6 liters of boiled water;
10 spoons of mustard powder;
1.4 kg granulated sugar;
210 g salt;
1 liter of vinegar (mass fraction of acid 6%).

Procedure:

The washed plums are placed in 3-liter jars, placing them tightly. Add a few tablespoons of mustard powder to each jar.

Pour water into the pan, add salt and sugar. The resulting marinade is heated to a boil, after which vinegar is poured in. Remove the marinade from the heat and pour it into jars with plums.

The plastic lids that will cover the soaked plums are doused with boiling water. All that remains is to cover the soaked plums with lids and put them in a cold room where there is no daylight for several weeks. The plums turn out to be very tasty, and the mustard gives a slight spiciness, muting the sweetness of the plum pulp.

Pickled plums in sugar

Of all the recipes for plums in sugar, this is the classic and easiest preparation.

Ingredients:

5 liters of water;
9-10 kg of dense plums;
75 g salt;
half a glass of sugar.

Technology for preparing pickled plums:

This recipe is no different from previous options. Plums for urination are selected that are dense and unripe. They are washed, removing debris and stalks. Next, the plums are placed in glass jars.

The next step is preparing the brine for pouring the plums. Pour water into a saucepan, dissolve sugar and salt, and heat the liquid to a boil. When the brine has cooled, it is poured into jars with plums. All that remains is to tightly close the containers with clean lids. Pickled plums are refrigerated for a couple of weeks.

home » Recipes » Recipe for plums with mustard. Oak barrels Recipe for soaked plums in jars for the winter