TOP 3 simple recipes for making pickled plums with cloves for the winter

TOP 3 simple recipes for making pickled plums with cloves for the winter

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Gardeners and dacha owners can prepare various delicacies for the winter. This allows you to preserve a canned supply of vitamins for the winter period of the year, when the human body is more susceptible to disease. Many gardeners and summer residents grow plums on their plots. The fruits are rich in vitamins and can also be easily preserved. Among the existing mass of blanks, a recipe for making pickled plums with cloves should be considered.

Features of pickling plums with cloves and cinnamon

The cooking procedure is associated with some nuances. When preparing for canning plum fruits, it is recommended to take into account the following pickling features:

  1. It is required to use ripe fruits on which there are no elements of decay and traces of blows.
  2. Fruit fruits are pre-pricked to prevent cracking during cooking.
  3. Before pickling, the seeds are removed from the fruit as desired (it is recommended to remove the seed from partially ripe fruit).
  4. You can prepare pickled plums with or without preliminary sterilization, however, container preparation is required in any case.

For pickling plums, you can use additional ingredients depending on the desired result. Everyone chooses spices and their quantity for themselves.

Important! To prepare preparations for the winter yourself, you should adhere to the correct sequence and method of preserving pickled fruits.

Food preparation rules

Before preparing the canning, it is required to prepare the necessary blanks. Here you have to be guided by the following rules:

  • the prepared fruit needs to be sorted out;
  • fruits with defects are eliminated;
  • plums are thoroughly washed and dried;
  • if necessary, seeds are removed from the fruit;
  • if the seed is not removed, punctures are made with a toothpick.

Other components are being prepared that will be required for the preparation of pickled plums.

How to prepare containers for the start of the process

To make blanks for long-term storage, you need to prepare jars for the upcoming pickling of plums. Here you have to follow a number of rules for preparation:

  1. It is required to select whole cans of the same displacement.
  2. It is necessary to thoroughly rinse the container with running water.
  3. Subsequently, the banks are thoroughly dried.

If the blanks are made with sterilization, the dried container has to be heated immediately before conservation. It is required to use containers without defects, so that when heated, the can withstands and does not burst.

Cooking methods

There are many methods for making pickled cloves and plums. Among all the recipes, the simplest preservation options will be considered:

  • method of preparation without using cinnamon;
  • the simplest blank recipe;
  • pickled plum without cloves.

The essence of cooking is about the same. There are differences only in the ingredients used and the consistency.

A simple recipe

For cooking you will need:

  • 1 kilogram of blue plum;
  • litere of water;
  • 300 grams of granulated sugar;
  • 3 allspice peas;
  • 6 carnation buds;
  • a teaspoon of ground cinnamon;
  • 150 grams of 9 percent vinegar.

The conservation process includes the following steps:

  1. Water is poured into the pan and sugar is poured.
  2. The solution is brought to a boil (stir periodically).
  3. Spices are poured into the boiled syrup.
  4. Plums are placed in a container to the very top.
  5. The boiling marinade is poured into jars (leave for 30 minutes under the lids).
  6. Re-pour the marinade into a saucepan and bring to a boil.

At the very end, vinegar is added to the boiling solution. Turn off the fire. Next, the marinade is mixed and poured into jars. The workpieces are immediately rolled up under the cover.

Cinnamon-free option

For cooking you will need:

  • 8 kilograms of plums;
  • 500 milliliters of 9 percent vinegar;
  • litere of water;
  • 1 pack of cloves and bay leaves;
  • 3 kilograms of sugar;
  • and 2 packs of allspice (peas).

Canning consists of the following steps:

  1. Water is poured into the pan, and sugar and spices are poured out.
  2. The solution is boiled for 15 minutes.
  3. Pour the prepared vinegar into the marinade.
  4. Plums are put into one large container and filled with marinade.
  5. Within 5 days, the solution is drained and boiled twice a day.
  6. On the 6th day, the marinade is drained, and the plums are laid out in sterilized jars.

The drained syrup is boiled again, after which it is poured into containers with embedded fruits. At the end, it is necessary to tightly close the entire container with ordinary tin lids.

Without carnation

For cooking you will need:

  • 1 kilogram of plum;
  • 4 tablespoons of salt;
  • 600 grams of granulated sugar;
  • 200 milliliters of wine vinegar;
  • 4 tablespoons lemon juice
  • garlic;
  • as well as bay leaf and cinnamon to taste.

Conservation consists of the following stages:

  1. Prepared fruits are pricked to the bone with a toothpick.
  2. Bay leaves and garlic are placed in sterile jars at the bottom
  3. Next, the fruits of the plum are laid out.
  4. In a small saucepan, mix water, wine vinegar and citric acid.
  5. The solution is boiled, and after 2 minutes salt, sugar and cinnamon are added.

After thorough mixing, jars are poured with marinade, after which they must be tightly closed with lids and removed under a towel until they cool completely.

How to store blanks

To keep pickled fruits as long as possible, it is recommended to adhere to the following storage rules after conservation:

  1. It is required to cool the workpieces to room temperature.
  2. It is necessary to remove the curls in a cool place.
  3. For long-term storage, you have to choose a dark room or place.

In order for the products to be preserved for a long time, it is required to prevent a sharp temperature drop where the conservation is stored.

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