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Pickled plums for winter without sterilization
Pickled plums for winter without sterilization is an appetizer for true gourmets. Typically, this dish is prepared for special celebrations: New Year, weddings, anniversaries. Pickled plums will not go unnoticed on the table. Their aroma will attract the attention of guests, and they will remember this unique, spicy taste of pickled fruits for a long time. Such plums look appetizing even in the jar.
Preparation time: 240 minutes.
Caloric content: 141 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- plums – 1 kg;
- allspice – 15 pcs;
- black pepper – 15 pcs;
- cloves – 10 pcs;
- bay leaves – 5 pcs;
- cinnamon stick – 1 pcs. optional;
- star anise – 1-2 pcs. optional;
- sugar – 700 g;
- water – 1 l;
- apple vinegar – 10 tbsp;
- brandy – 6-7 tbsp optional.
Preparation
- To prepare pickled plums for winter, usually, plums should be firm, slightly unripe. The "ugorka" variety is perfect. The plums should be thoroughly washed. It's not necessary to dry them.
- According to the pickling recipe, prepare all the ingredients.
- The preparation starts with pouring sugar into a pot and adding water. Place the pot on the stove and turn on the maximum setting to dissolve the sugar quickly. Let it boil down for 10-15 minutes. After this time, add the apple vinegar to the sugar syrup and let it boil for another 10-15 minutes. It will be noticeable that the liquid has changed its density. Optionally, you can add brandy to the marinade, let it boil for a couple of minutes to evaporate the alcohol, and then remove the pot from the heat.
- In the pot with washed plums, add all the spices and pour the boiling marinade over them. Try to 'submerge' the cinnamon stick and bay leaves in the marinade so they can release their aroma. Heat the fruits in the marinade for one hour under a closed lid.
- After an hour, drain the syrup into another pot, put it on the heat, and bring it to a boil again. After the marinade boils, pour it over the plums again and leave for an hour to marinate under a closed lid. This should be repeated three times. That is, the plums are marinated for three hours.
- After three hours, fill the prepared, sterilized jars with the plums. Place a bay leaf at the bottom of each jar, and evenly distribute all the plums. Once all the plums are laid out, distribute the pepper among the jars. Be sure to add cloves to each jar. Return the marinade to the heat and pour boiling hot liquid over all the jars. Seal the jars hermetically, immediately turn them upside down and wrap them in a blanket. In this state, the jars should be left for a day and a half or until completely cool. Pickled plums for winter without sterilization are ready.
Pickled plums for winter prepared in this way, without sterilization, will remain intact, and their skin will not be damaged.
