Kitchen appliances and utensils
- 8 half-liter cans;
- 8 covers for rolling up;
- a key for rolling cans;
- pan for lid sterilization;
- plates for ingredients;
- knife and board;
- garlic clover;
- teaspoon and tablespoon;
- capacity with measured divisions for measuring the amount of water;
- deep pan for boiling marinade.
Ingredients
- Unripe plums - 3 kg
- Garlic - 4 heads
- Dill - 50 g
- Parsley - 50 g
- Cilantro - 50 g
- Black peppercorns - 5 amount on a half liter jar
- Allspice - 2 pcs. on a half liter jar
- Sugar - 200 g per liter of water
- Salt - 2 tbsp. l per liter of water
- 9% vinegar - 100 g per liter of water
Step cooking
- At the beginning, we will prepare the jars: pour water in them and put in the microwave for 7 minutes. We sterilize the lids in boiling water.
- Wash 3 kg drain. Fruits are selected solid and unripe, ponytails do not need to be removed.
- We sort 4 heads of garlic into cloves, peel them with a knife and pass them through the garlic press.
- Grind greens: 50 g of parsley, dill and cilantro.
- Mix greens and garlic in a separate bowl. This mixture will fill the plums.
- Remove the seeds from the plums: cut with a knife on the side, but not to the end, and take out the bone.
- With a small spoon, lay the mixture of herbs and garlic inside each fruit, press both halves to close the plum. Stuffed plums are laid sideways in the jar, and the next fruits are placed tightly next to each other. Then lay another layer on top.
- When all the jars are full, in each we put 5 peas of black pepper and 2 peas of allspice.
- Boil water. Steep boiling water, fill the plums in each jar, cover with lids and leave for 15 minutes.
- Then we merge the hot infusion from the cans, using a measuring container to measure the exact amount of liquid and prepare the marinade.
- For each liter of liquid, add 2 tbsp. l salt, 200 g of sugar and 100 g of vinegar.
- Pour the marinade into the pan, mix well, put on fire and cover. Bring to a boil, boil for 10 seconds and move from the heat. We do not remove the pan completely so that the liquid remains very hot all the time.
- Pour the marinade into the jar to the brim, press down the lid and roll it with a key.
- Turn the rolled cans over with the lid down and leave to insist for the night. In the morning they can be hidden for the rest of the preservation. It will be possible to open and taste the fruits in three days. But it is better to leave them until winter and enjoy the bright fruity-garlic flavor on cold days.
Important! For a successful marinade, it is important to accurately calculate the ratio of ingredients to water. Therefore, if you poured, for example, 1.3 liters of boiling water from cans, then bring this amount to 1.5 liters with hot water. Then it will be easy to calculate how much salt, sugar and vinegar you need.
Video recipe
If you want to see with your own eyes how to easily and correctly prepare plums for stuffing, see how this happens in the recipe on the video.
https://www.youtube.com/embed/eDmsw8ok7TY&feature=youtu.be
Pickled plum will be a savory snack for almost any dish. If you have never used such a combination of products, then be sure to try and write in the comments about your successes. And after guests try this masterpiece, get ready to share the recipe!
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