I would like to immediately point out that the pickled cherry plum according to this recipe is just a bomb! Tastier pickled plums! There is nothing to even compare it with. For an appetizer with barbecue mmm... no words! When I first served this cherry plum to my guests, my delight knew no bounds! Listen, it flew off the table faster than tomatoes or cucumbers.
Ingredients:
- Red cherry plum - 700 grams;
- 150 gr. Sahara;
- 150 ml. water;
- 70 ml. vinegar;
- 1/3 tsp salt;
- hot pepper - 0.5 pods;
- 4 cloves of garlic;
- 6 pcs. cloves;
- 4 things. bay leaf.
How to cook pickled cherry plum
- For this recipe, it is best to take large red cherry plum; it is not scary if it is unripe.
- This recipe is designed for two half-liter jars. Arrange all the herbs and spices.
- Cut the hot red pepper into slices.
- Then lay the cherry plum, but press it down so that it remains intact.
- Boil water and pour over the cherry plum, leave for 20 minutes.
- Then drain the water into the sink and fill it with new water (boiling). Let it sit for 10 minutes.
- Prepare marinade from 150 ml. water, sugar and salt specified in the ingredients.
- Drain the water from the cherry plum, add vinegar (35 ml per jar) directly into the jar, pour boiling marinade over it and roll up the lid.
- Wrap the jars in a blanket and let them stand until they cool down.
Pickled cherry plum turns out to be both spicy and aromatic at the same time. I think you will really like it too.
Many people love olives and cannot imagine their menu without them. Olives are eaten both in their pure form and added to various dishes. Real olives grow in distant Greece, where not everyone has the time or money to travel. But don't despair. For such cases, there are unconventional and rare recipes. Sometimes I really want olives, but there aren’t any in stock. Even though Greece is so far away, you can make pickled cherry plums like olives, I’ll give you a recipe for the winter.
The main thing in the culinary business is not to lose heart and try to figure out and prepare dishes that can be adapted to the local climate and use available products.
Required Products:
- 500 grams of yellow, slightly unripe cherry plum;
- 50 grams of vinegar;
- 2-3 bay leaves;
- 50 grams of salt;
- 20 grams of granulated sugar;
- 3-4 dried clove inflorescences;
- 1 tea. spoon of dried basil.
At the bottom of a prepared jar, sterilized over steam, add spices: dried basil, cloves and bay leaves.
Blanch the cherry plum in boiling water for 5-7 minutes, no longer. We don't need soft cherry plum. It is also very important to use firm cherry plums so that they really turn out like olives. Immediately fill the blanched cherry plum with ice water so that it does not become sour.
Then we transfer it into the prepared jars.
Then we cook the filling for homemade olives. Dissolve salt in 0.5 liters of water, and then granulated sugar.
Pour table vinegar and 9% vinegar into the boiling sauce and remove it from the heat.
Pour the cherry plum into jars, pasteurize for just 5 minutes and seal them. 
Cover the prepared “olives” with an unnecessary blanket or a warm towel and wait until they cool completely. Then we send it to the cellar.
Bon Appetite!
Also, prepare
Let's move away from the stereotypes of making cherry plum jam, compote or jam and prepare delicious pickled cherry plum for the winter. Having decided for yourself to pickle cherry plum for the winter, you will get yourself an excellent snack and decoration for, isn’t it a great alternative, a two-in-one preparation, just great! We will share with you two wonderful recipes, one of which will be useful for olive lovers.
In order to prepare pickled cherry plum for the winter you will need the following ingredients:
- cherry plum (red or yellow) - 0.5 kg,
- granulated sugar - 1 tbsp. spoon,
- salt (coarsely ground) - 1 teaspoon,
- table vinegar (9%) - 1 tbsp. spoon,
- celery and basil leaves 3 - 4 pieces each,
- black allspice and black peppercorns 5 - 6 peas each,
- garlic - 5 cloves (large).
How to prepare pickled cherry plum for the winter at home
First, rinse the jars with detergent or baking soda. Rinse well after 
sterilize. This can be done in the oven, microwave, slow cooker, or in the usual way on gas over a pan of boiling water.
In each jar, place garlic cloves cut into 2 - 3 parts, washed celery and basil leaves, allspice and black peppercorns, you can also add a few cloves and a little hot capsicum to taste.
Rinse the cherry plum, it should be strong and not overripe. Blanch the cherry plum for no more than three minutes.
Place blanched cherry plum into prepared jars.
Now let's prepare the marinade. Add granulated sugar and salt to the water in which the cherry plums were blanched, bring to a boil and finally add vinegar. Pour boiling marinade into jars of cherry plum. Immediately roll up with sterile lids and wrap with a blanket. Leave the jars in the room until they cool completely, then put them underground or on the balcony, where it is cooler.
Pickled cherry plum like olives
To prepare pickled cherry plums like olives you will need the following ingredients:
- yellow cherry plum (ripe, but not overripe fruits) - 1 kg,
- sugar - 2 tbsp. spoons,
- salt - 4 tbsp. spoons,
- vinegar (3%) - 1 glass,
- bay leaf, black pepper in a pot, cloves to taste,
- dry leaves - 1 tbsp. spoon,
- dried tarragon leaves (optional) - 1 tbsp. spoon.
How to prepare pickled cherry plum for olives 
Rinse the cherry plum and pour boiling water so that it completely covers the berries. Leave until completely cool. Then drain the water, boil and pour boiling water over the cherry plum again, leave again until it cools.
Rinse the jars thoroughly with soda and sterilize.
Remove the cherry plum from the water and place it in jars.
Add sugar, salt, spices to the water with which the cherry plum was poured and bring to a boil. At the end, pour in the vinegar and immediately pour the marinade into jars. Cover the jars tightly with lids and leave for 24 hours. Then sterilize the jars of cherry plum for 15 minutes and roll them up with a special key. leave under a warm blanket until completely cooled and then store in a cool place.
Good luck with your preparations and bon appetit!!!
Description
Pickled cherry plum is a delicious treat that can be an excellent and original appetizer even for the holiday table in winter. Preparing such a dish is not at all difficult, but it turns out very tasty and aromatic.
Despite the fact that most housewives are accustomed to using cherry plum in jam or compotes, preparing sweet delicacies from it for their family, you can quite successfully marinate it, making a delicious snack for a holiday or regular dinner table. Also, pickled cherry plum goes very well with fried or baked meat, and it is also often added to salads.
In order to prepare such a tasty dish, you need to collect about three kilograms of red ripe cherry plum. Be sure to make sure that the cherry plum is ripe and whole; you should not take overripe or burst ones, since we will pickle it whole. At the same time, one cannot fail to mention the beneficial qualities of this fruit, most of which remain in it even after you pickle the cherry plum. It contains a large amount of vitamins A, B, E, PP, as well as many microelements such as magnesium, calcium, potassium, phosphorus and others. They supply the body in winter, allowing the immune system to work at full strength.
The process of pickling cherry plum is incredibly simple, you can verify this if you read our step-by-step recipe with photo tips. It will help you accept our recommendations more easily and pickle cherry plum for the winter at home without making mistakes.
Ingredients
Pickled cherry plum - recipe
Prepare all the necessary ingredients immediately before you start preparing the winter preparation. Collect the required amount of cherry plum, and also make sure that you have all the other ingredients on hand so that you don’t have to run to the store for them.
Sort through the cherry plums, select the most beautiful and whole fruits, and also throw away any garbage you find among the fruits. After you have sorted the fruits, they should be washed very thoroughly so that no dust or dirt remains on them..
Then arm yourself with a toothpick and make several thin punctures in each fruit. Thanks to this, the cherry plum peel will not burst during pickling, and the fruits themselves will remain just as shiny and intact.
The jars in which you will seal the cherry plum should be thoroughly sterilized. You can do this in the standard way, that is, over steam, or you can put them in the microwave or oven for ten or twenty minutes.
After sterilizing the jars, let them dry a little, and then prepare all the required seasonings that will be needed to prepare the marinade.
Carefully fill the jars with cherry plum, being careful not to compact it too much so as not to damage the fruit. The dish will look much better if the cherry plum remains intact and not bursting.
Now it's time to prepare the marinade. To do this, take a deep saucepan, fill it with water and add sugar.
I really love fake dishes, when ordinary products give the taste of something else, often more expensive. One of these recipes in my arsenal is zucchini compote with cherry plum. There the zucchini takes on the taste of pineapple. And cherry plum acts as a flavoring agent, so to speak. But I offer you another recipe for a fake twist, where cherry plum acts as the main ingredient. We will prepare olives from cherry plums!
First, we wash the cherry plum. The recipe did not say anything about whether it was necessary to remove the pits from the cherry plums. Since I don’t like olives with pits, I decided to remove them from the cherry plums too. It turned out that this is not difficult if your cherry plum is firm and not overripe. This is exactly what goes into this recipe. By the way, I took the most common cherry plum - small ones, which they usually don’t know what to do with. Removing seeds from cherry plums is very simple: take a regular pencil in one hand and a cherry plum berry in the other. We position the berry so that the pencil rests on the end opposite the butt. And with gentle twisting movements we drive the pencil into the cherry plum. The butt bone flies out on its own - very easily and simply!
The resulting holes are like those of a real cherry plum. By the way, this time I slowed down and left the cherry plum as it was. Next time I’ll put something in the middle to give it firmness (just like you put olives in a jar with filling). You can at least stick in a piece of carrot...
Place the cherry plum in a pan or any other container where you can pour hot water.
Pour boiling water over the berries and leave until completely cool. Then drain the water, pour boiling water into the pan again and let it cool again.
We drain the water again, only not into the waste, but into a separate saucepan (we will cook the marinade from it). Place the berries in sterile jars. I took small jars - up to 0.45 liters in volume.
Add salt and sugar to the saucepan with the marinade.
We put a whole clove,
And also bay leaf.
Add dried basil (I didn’t have basil, I put saffron) and tarragon. Bring to a boil. At the very end, pour in vinegar.
Pour boiling marinade over our cherry plum olives and cover with a lid. Leave it for a day to marinate in this form. That is, we’re not rolling yet!
The next day, sterilize the jars within 10 minutes after the water boils and screw on the lids. Turn the jars over and wrap them until they cool completely.
The cherry plum turns out interesting - sunny, it’s not a sin to use it as a small gift! True, you shouldn’t eat it right away: cherry plum olives reach full readiness in 1.5-2 months. Bon appetit!
From one portion indicated in the ingredients, I got 3 small jars: 2 of 0.36 liters and one of 0.4 liters.
Cooking time: PT00H20M 20 min.
Approximate cost per serving: 30 rub.
