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.
Description
Pickled cherry plum is a delicious treat that can become an excellent and original snack even for the festive table in winter. Cooking such a dish is not at all difficult, but it turns out to be very tasty and fragrant.
Despite the fact that most hostesses are accustomed to using cherry plum in jam or in compotes, preparing sweet delicacies from it for their family, it is quite possible to marinate it quite successfully, making a delicious snack for a festive 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 cook such a delicious dish, you need to collect about three kilograms of ripe red cherry plum. Be sure to make sure that the cherry plum is ripe and whole, you should not take overripe or burst, as we will marinate 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 marinate the cherry plum. It contains a large amount of vitamins A, B, E, PP, as well as many trace elements, 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 see this if you read our step-by-step recipe with photo tips. It will help you more easily accept our recommendations and pickle cherry plum for the winter at home without errors.
Ingredients
Pickled cherry plum - recipe
Prepare all the necessary ingredients just 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 available so that you do not have to run to the store for them.
Sort through the cherry plum, select the most beautiful and whole fruits, and also throw away all the garbage that you find among the fruits. After sorting the fruits, they should be washed very thoroughly so that they are free of dust and dirt..
Then arm yourself with a toothpick and make a few thin punctures in each fruit. Thanks to this, the cherry plum peel will not burst during pickling, and the fruits themselves will remain as shiny and whole.
The jars in which you will close the cherry plum should be carefully 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.
Gently fill the jars with cherry plum, being careful not to tamp it too hard so as not to damage the fruit. The dish will look much better if the cherry plum remains whole and not bursting..
Now it's time to prepare the marinade. To do this, take a deep saucepan, fill it with water and pour sugar.
One of the most amazing and unpredictable is Turkish cuisine. It has a huge number of meat and vegetable dishes, and there are so many desserts that you can’t count them. Today we want to bring to your attention a recipe for pickled cherry plum like olives, which came to us from this country. We hope you enjoy this dish and take pride of place in the list of homemade preparations.
Recipe
Cherry plum, cooked for olives, can give any meat dish an extraordinary taste. At the same time, no one will be able to guess what kind of "zest" you put in your culinary masterpiece, since visually it will be the same cherry plum, but the taste ... olives!
On a note! Although the cherry plum product is best paired with meat, you can add it to other dishes as well. It harmonizes quite well with potatoes and pilaf, it “behaves” perfectly in vegetable salads, in a word, wherever olives were previously, you can put this canned cherry plum. Nobody will feel the difference!
Prepare the ingredients.
- 1 kg of yellow cherry plum;
- 2 tablespoons of sugar;
- 4 tablespoons of salt;
- 200 ml of 3% vinegar;
- 7 dried cloves;
- 3 bay leaves;
- 1 tablespoon dried basil;
- 1 tablespoon dried tarragon.
Cooking process.
- To begin with, you should carefully sort out the fruits. Wrinkled, rotten and damaged plums are thrown away, leaving only intact and dense ones. The selected cherry plum is washed in a large amount of running water and put in a deep bowl.
- Next, the main ingredient is poured with boiling water and left for about 1 hour.
- After the specified time, the liquid should be drained, brought to a boil again and re-filled with fruits.
- While the cherry plum is cooling, you can prepare jars for conservation. They are washed under running hot water with the addition of baking soda and put on a dry towel to dry.
- With cooled plums, it is necessary to fill the prepared jars to the top.
- Marinade: Combine all remaining ingredients and bring mixture to a boil. Remove marinade from heat and pour over fruits.
- Cover the jars with lids and leave for a day.
- After the specified time, place the cans with preservation in a wide container filled with hot water, bring to a boil and sterilize for 10-15 minutes.
- After the jars, cork with lids and store in a dark, cool place for 2 months.
As you can see, preservation of cherry plum like olives is fast, simple and, most importantly, very tasty. Be sure to cook plums in this way and the result will surprise you.
Product benefits
Cherry plum, both fresh and canned, has a lot of useful properties. Even after heat treatment, it will be able to:
- significantly improve the functioning of the entire digestive tract - the use of this product has a positive effect on digestion, it is useful for gastritis with high acidity and poor appetite;
- cherry plum olives contain almost all the components that were in the fresh product, and these are vitamins and minerals;
- this plum is considered a good helper for colds, as it is able to exhibit diaphoretic and antitussive properties;
- it is rich in fiber and pectins, therefore it has the ability to remove radionuclides from the body;
- cherry plum juice is an excellent tonic and refreshing agent that quickly quenches thirst;
- this product is rich in potassium, therefore it is often recommended for use in case of heart disease - it prevents the development of arrhythmias and strengthens the heart muscle well;
- cherry plum can be called a natural antidepressant - the elements that make up its composition help to calm down, relax, and normalize sleep;
On a note! Cherry plum has an amazing ability - it "takes" energy in the upper body and "pumps" it into the lower. In other words, if your blood pressure has risen and, as a result, a headache has developed, then to eliminate it, it is enough to eat a handful of these fruits and after 40 minutes you are guaranteed to feel relief.
- due to the presence of vitamins A and C, which are powerful antioxidants, in cherry plum, it is able to slow down the aging process, maintain youthful and healthy skin, and also protects the body from the negative effects of external factors.
Undoubtedly, cherry plum is a very useful product. Eat it fresh, marinate, make other homemade preparations - in any case, it will give you a huge supply of vital energy and a dose of health!
It is time to harvest a rich harvest of berries, vegetables, fruits. Everyone who likes to prepare food for the winter is now sterilizing jars, making jam and compotes, salting and canning vegetables with mushrooms. In the garden of every second Russian, cherry plum grows - a kind of plum, its closest relative. Many people think that this fruit is edible only in jam or compote, but pickled cherry plum for the winter is a very tasty snack. It can be served with meat, added to salads, and just a bite, it is incomparable.
Ingredients for 4 half-liter jars:
- red or yellow cherry plum -1 kg;
- salt - 5 tsp;
- sugar - 6 tsp;
- carrots - 1 pc.;
- beets - 1 pc.;
- carnation - 4 pcs.;
- bay leaf - 2 pcs.;
- apple cider vinegar 4 tablespoons;
- garlic 1 head;
- hot pepper - 0.5 pod;
- bunch of parsley;
- dill bunch;
- a handful of mustard seeds;
- water as needed.
Cooking
For such a preparation for the future, use the dense fruits of red or yellow cherry plum. Someone rolls them into one jar, but gourmets believe that fruits of different varieties "clog" the taste of each other. Therefore, advice for those who marinate for the first time according to this recipe is to roll up three small jars with different contents - red, yellow berries and a common one. And in the winter, decide what you like best.
Canned fruits should be slightly unripe, or half ripe. A ripe berry will become very soft after cooking. Wash plum well with cold water. 
Sterilize half-liter glass jars in a way convenient for you, pour over the lids with boiling water. Place a sprig of dill and parsley in a bowl. 
In each jar, add one bay leaf, a piece of hot pepper. 
Add chopped garlic cloves, carrot slices and beetroot as desired. 
Pour in a handful of mustard seeds, if desired, you can add cloves, or both spices at once. 
Fill the jars with prepared berries to the top, stacking them as tightly as possible. You can add the remaining dill sprigs on top.
Fill jars with boiling water and cover with lids. Let them warm up for 5-10 minutes.
Pour sugar and salt into a saucepan.
Pour the water from the cans into the pan, and send it to the stove, let it boil.
Meanwhile, while the brine is boiling, pour a tablespoon of apple cider vinegar into each jar.
Fill the jars with boiling brine, roll them up tightly and turn them upside down, wrapping them in a towel until they cool completely.
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 !!!
