If you have already tasted pickled plums, then you will definitely like pickled cherry plums. It is no worse, if not more interesting, harmonizes with a wide variety of meats, is magnificent (and unusual) in salads, and it just goes away faster than seeds. And in harvesting cherry plum it is even more profitable: in the season it is much cheaper than plums. Well, if you are skeptical about salted fruits, close one jar according to the proposed recipes. Surely pickled cherry plum will change your culinary views.
What you need to know about cherry plum pickling
This fruit is not capricious and will easily succumb to your culinary experiments. However, there are some subtleties, ignorance of which will not “kill”, of course, the workpiece, but it can somewhat spoil both the external impression and the taste sensations.
Korean Snack
Most likely, the inhabitants of this country are not even aware of the existence of such a fruit. But it is to them that the rumor ascribes the proposed method, by which surprisingly elastic and spicy pickled cherry plum is obtained. The recipe is good because jars do not need sterilization - and many people avoid homemade preparations precisely because they do not like this stage of conservation.
Three-liter bottles are washed and sterilized in any way, for example, calcined in the oven. At the bottom of each dish is placed a dill umbrella, a bay leaf, a pair of cherry leaves, fresh celery and parsley (twigs of three). Peppercorns are poured - five peas - and garlic cloves, 6-7 pieces. Washed cherry plum is packed in bottles. It is not necessary to tamp it, it is better to shake the container well so that the fruits lie down in it ergonomically. The marinade is boiled at the rate of two tablespoons of coarse salt per liter of water, bottles are poured into it, four tablespoons of wine vinegar are added under the lid, and the containers are immediately sealed. Until completely cooled, they should stand upside down, wrapped and without displacement. After that, you can put it in the pantry: if everything is done correctly, such pickled cherry plums are stored for the winter without basement conditions.
Salted cherry plum
For those who do not like vinegar in spins, pickled cherry plum is still available. The recipe, however, requires sterilization, but then decide what you prefer - use vinegar or agree to additional gestures, but do without it. Spicy herbs can be taken at your discretion, but horseradish leaves are considered mandatory. Branches of currants and cherries are also good for this recipe. Fruits are pierced with a fork from the side where the tail grew, folded into sterilized dishes (garlic can be added) and poured with hot brine, for which a tablespoon of salt, a bay leaf and 2-3 peppercorns are boiled in a liter of water. Then the containers are sterilized for a third of an hour (if you stopped at liter jars) and sealed. It is best to keep them refrigerated.
homemade olives
Pickled cherry plum made according to the described recipe really differs little in taste from your favorite snack. Only you need to select the smallest fruits, no longer than three centimeters. They are laid out in jars, filled with brine (150 grams of coarse salt per liter of boiling water) and sterilized in just five minutes. Before rolling, a spoonful of calcined olive oil is poured into each liter jar. Olives will be ready in a week. What is characteristic: their bones are pulled out incredibly easily.
Cherry plum with tomatoes
Cautious experimenters can combine cherry plums that are still unfamiliar with familiar tomatoes. Thus, two birds with one stone will be killed at once: you will try the new one, and the old one will acquire an unexpected and piquant taste. Two kilos of small tomatoes are taken and four - large green or yellow cherry plums. Half a kilogram of peeled garlic crumbles finely, 300 grams of dill is chopped coarsely, only to crawl into the neck. All components are laid out in jars, poured with boiling water for five minutes, after which this fragrant water is drained back and a brine is made: 50 g of salt are added with 60 sugar. Vessels are filled with a boiling composition, twisted, turned over and hidden under an old coat or blanket. Five hours later, you can put it on the shelves in the pantry: pickled cherry plum with tomatoes will patiently wait for the winter opening.
Cherry plum is a close relative of plums, rich in vitamins, minerals and organic acids. This fruit is not only healthy, but also delicious. Not surprisingly, many people prefer to preserve it. In the future, such a product is added to salads, vegetables, pilaf and meat dishes. Housewives know many recipes for pickled cherry plums, some of them are presented in this article.
Cherry plum marinated for the winter - an excellent appetizer and addition to meat dishes
Ingredients
cherry plum 1 kg Sugar 40 grams Salt 20 grams Vinegar 9% 2 tsp Garlic 6 cloves Basil 4 leaves Celery 4 leaves Spices 1 pinch
- Servings: 6
- Time for preparing: 3 minutes
How to prepare cherry plum for the winter
Before proceeding with the preservation of fruits, you need to prepare glass jars in advance. They should be well washed, treated with boiling water or steam, and dried.
Recipe Ingredients:
1 kg of cherry plum;
40 g of sugar;
20 g of salt;
2 teaspoons of vinegar (6-9%);
6 cloves of garlic;
3-4 leaves of basil and celery;
spices (optional)
All products must be washed and cleaned if necessary. Cherry plum needs to be blanched by holding for 10 seconds in boiling water. Then, basil and celery leaves, garlic, and plum fruits are placed at the bottom of the jar. From above, the product is poured with the rest of the ingredients that are indicated in the recipe, and poured with boiling water to the edge of the glass container. The jar is sealed with a sterile lid and left for 3-4 weeks in a dark place.
Marinated cherry plum azerbaijani style
Cherry plum canned according to this recipe turns out to be spicy and spicy, giving hot dishes an interesting aftertaste. It can also be served as a separate appetizer. Products:
cherry plum - 1 kg;
1 head of small garlic;
50 g of sugar and salt;
4–7 carnation inflorescences;
20 ml of vinegar essence (70%);
2-3 bay leaves;
a teaspoon of allspice (peas).
Put all the ingredients (except essence, salt and sugar) in a prepared jar, pour boiling water and leave for 5 minutes. Pour the resulting infusion into an enameled container, add the rest of the products and bring to a boil. Fill a jar of cherry plums with this marinade, cork and leave for a month.
How to pickle cherry plum without sterilization
After packing cherry plum in glass containers, it is left for self-sterilization. To do this, a still hot jar is turned upside down and wrapped to keep warm. You can put the product in the refrigerator after it has completely cooled down (2-3 days). The measure is necessary for the preservation of conservation.
To speed up the sterilization process, some housewives boil the marinade 3-4 times - first pour cherry plum on it for 15 minutes, then drain and boil. Another option is the sterilization of jars in which plum fruits are already packaged. Glass containers are placed in a container with boiling water for a quarter of an hour and only after that they are sealed with a lid. In both cases, vinegar is added just before closing the jar.
I really love fake dishes, when the taste of something else, often more expensive, is obtained from ordinary products. One of these recipes in my arsenal is zucchini compote with cherry plum. There, the zucchini acquires the taste of pineapple. And cherry plum acts as a flavor, so to speak. But I offer you another trick-twist recipe, where cherry plum acts as the main ingredient. We will cook olives from cherry plum!
To begin with, we wash the cherry plum. The recipe didn't say anything about whether or not to remove the pits from the cherry plum. Since I don’t like pitted olives, I decided to remove them from the cherry plum. It turned out that it is not difficult if your cherry plum is firm - not overripe. This recipe goes exactly like this. By the way, I took the most common cherry plum - small, which they usually do not know what to do with. Removing seeds from cherry plum is very simple: we take an ordinary pencil in one hand, a cherry plum berry in the other. We arrange the berry so that the pencil rests on the end opposite the ass. And with neat twisting movements we drive the pencil into the cherry plum. The bone from the ass flies out by itself - very easy and simple!
Holes are obtained, like a real cherry plum. By the way, this time I slowed down and left the cherry plum as it is. Next time I will put something in the middle to give it firmness (just like putting olives in a jar with stuffing). You can at least put a piece of carrots in ...
Put the cherry plum in a saucepan or any other dish where you can pour hot.
Pour the berries with boiling water and leave to cool completely. Then we drain the water, and pour boiling water into the pan again and let it cool again.
We drain the water again, only not into the scrap, but into a separate saucepan (we will cook the marinade from it). We lay out the berries in sterile jars. I took small jars - up to 0.45 liters.
Add salt and sugar to a saucepan with marinade.
We put a carnation - a whole,
Also bay leaf.
Pour dried basil (I didn’t have basil, I put saffron) and tarragon. Bring to a boil. At the very end, pour the vinegar.
Pour our cherry plum olives with boiling marinade and cover with a lid. Leave for a day to marinate in this form. That is, until we roll up!
The next day, we sterilize the jars for 10 minutes after boiling water and tighten the lids. We turn the jars over and wrap them until they cool completely.
Cherry plum turns out to be interesting - sunny, it’s not a sin to use it as a small present! True, you should not eat it right away: cherry plum olives reach full readiness in 1.5-2 months. Bon appetit!
From one serving indicated in the ingredients, I got 3 small jars: 2 of 0.36 liters and one with a volume of 0.4 liters.
Time for preparing: PT00H20M 20 min.
Approximate cost per serving: 30 rub.
Then you will surely like pickled cherry plum. It is no worse, and sometimes even more interesting in gastronomic terms. Cherry plum is perfect for various meats, salads, and is good as an independent snack. And in the harvest it will be much cheaper than seasonal plums. No need to be skeptical about salted fruits. Try to close at least one jar according to the recipes below, and your tastes will surely change.
This "sister" plum is not capricious and easily lends itself to culinary experiments. But you need to know some subtleties that will help not to spoil the impression of pickled cherry plum.
First, you should carefully sort out all the fruits. Ideal fruits are suitable for harvesting, with the correct shape and without any damage. Otherwise, after pickling, the cherry plum will be sluggish and, say, will not work for a salad.
For pickling, fruits can be taken in any color. However, it must be remembered that dark varieties, when ripe, become very soft. Therefore, it is better to take them in a slightly unripe state.
You need to roll the cherry plum in its entirety. But first, the tails are removed and the pits are thoroughly washed. Otherwise, the dirt that has clogged into the recesses will lead to damage to the cherry plum marinated for the winter.
Fruits of different colors can be rolled into one jar, which will give preservation a nice appearance. But some gourmets do not recommend mixing dark and yellow cherry plums. This is explained by the fact that they "conflict" with each other, interrupting each other's tastes.
Now let's move on to a few recipes for pickled cherry plum for the winter.
Classic blank
For this recipe, you will need 3 kilograms of cherry plum, 700 grams of granulated sugar, eight hundred milliliters of water, 1 tablespoon of vinegar, five pieces of cloves and allspice.
Fill sterilized jars with fruit, trying not to tamp them, so as not to damage them. To prepare the marinade, take a deep saucepan, pour water into it and add sugar. Put the container on the fire and bring to a boil. Sugar should be completely dissolved. Then add vinegar and seasonings. Let stand for three minutes and pour more hot syrup into jars. Now you can roll up the lids and put the pickled cherry plum in the pantry until winter.
Spicy cherry plum for the winter
For this recipe, you will need a kilogram of cherry plum, two hundred grams of sugar, two hundred milliliters of water, one hundred milliliters of vinegar, half a teaspoon of salt, a small pod of hot pepper, six cloves of garlic, six bay leaves and eight cloves.
The ingredients are designed for three half-liter jars. They need to be sterilized and dried. Cut the hot pepper into circles and transfer to jars, add all the indicated spices to it. Then send the cherry plum, it should lie tightly, but not rammed. Pour boiling water into the jars and leave to infuse to make the pickled cherry plum more saturated. After 20 minutes, drain all the water. Now pour new boiling water and leave for ten minutes.
In the meantime, you can do the marinade. It must be prepared from the specified amount of sugar, salt and water. Distribute vinegar over the jars and pour in the still boiling marinade. It remains to roll up the lids and wrap with something warm until it cools completely.
Cherry plum with carrots and beets
Four half-liter jars will require a kilogram of cherry plum, one carrot, one beet, half a pod of hot pepper, a head of garlic, a bunch of dill and parsley. You also need to prepare a handful of mustard seeds, four tablespoons of apple cider vinegar, two bay leaves, four cloves, five teaspoons of sugar and six teaspoons of salt. In this pickled cherry plum recipe, add water as needed.
Place sprigs of parsley, dill, bay leaf, hot pepper, garlic cloves, cloves, mustard, beetroot and carrot slices in sterilized jars. Add cherry plum to spices and vegetables, distributing it as densely as possible. Pour boiling water into jars and cover with lids. Leave it like that for five to ten minutes. After that, pour the water from the cans into the pan. Put salt and sugar there, put to boil. In the meantime, add vinegar to the cherry plum. When the water boils, pour into jars. It remains only to roll them up with lids, turn them upside down and wrap them until they cool.
This is how easy it is to cook pickled cherry plum for the winter. Choose your favorite recipe!
Let's move away from the stereotypes of making jam, compote or cherry plum jam and cook delicious pickled cherry plum for the winter. Having decided for yourself to pickle cherry plum for the winter, you will get for yourself a wonderful snack and decoration for, isn’t it a great alternative, two-in-one harvesting, just great! We will share with you two wonderful recipes, one of them will be useful for lovers of olives.
In order to cook pickled cherry plum for the winter, you will need the following ingredients:
- cherry plum (red or yellow) - 0.5 kg,
- granulated sugar - 1 tbsp. the spoon,
- salt (coarse grinding) - 1 teaspoon,
- table vinegar (9%) - 1 tbsp. the spoon,
- celery and basil leaves, 3-4 each,
- black allspice and black peppercorns 5-6 peas each,
- garlic - 5 cloves (large).
How to cook pickled cherry plum for the winter at home
First, rinse the jars with detergent or baking soda. Rinse well and after 
sterilize. This can be done in the oven, microwave, slow cooker, or in the usual way on gas over a pot 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 pepper for piquancy to taste.
Rinse the cherry plum, it should be strong and not overripe. Blanch the cherry plum for no more than three minutes.
Arrange the blanched cherry plum in the prepared jars.
Now let's prepare the marinade. In the water in which the cherry plum was blanched, add granulated sugar and salt, bring to a boil and add vinegar at the end. Pour jars of cherry plum with boiling marinade. Immediately roll up with sterile lids and wrap with a blanket. Leave the jars in the room until they cool completely, then send them to the underground or to the balcony, where it is cooler.
Pickled cherry plum like olives
To prepare pickled cherry plum 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 cup,
- bay leaf, black pepper in a pot, cloves to taste,
- dry leaves - 1 tbsp. the spoon,
- dry tarragon leaves (optional) - 1 tbsp. the spoon.
How to cook pickled cherry plum for olives 
Rinse the cherry plum and pour boiling water over it so that it completely covers the berries. Leave until completely cool. Then drain the water, boil it and again pour boiling water over the cherry plum, leave it to cool again.
Rinse the jars thoroughly with soda and sterilize.
Remove the cherry plum from the water and arrange it in jars.
Add sugar, salt, spices to the water, which was poured with cherry plum, and bring to a boil. At the end, pour in the vinegar and immediately pour the marinade into jars. Cover jars tightly with lids and leave for 24 hours. Then sterilize the jars of cherry plum for 15 minutes and roll up with a special key. leave under a warm blanket until completely cool and then store in a cool place.
Good luck with your preparations and bon appetit !!!
