Food and drinkRecipes

We make homemade preparations: the recipe of pickled plums

Plum, perhaps, is the most popular fruit in the gastronomy. It is used not only for desserts and baking, but also often used in meat dishes, in the manufacture of alcoholic beverages, in salads and garnishes. Plum is dried, frozen, smoked, marinated. It is used in sauces, dressings. In the countries of the Far East (Japan, Vietnam) pickled plums are especially appreciated. The recipe for this savory snack, which must be harvested during the harvest period, to then enjoy all year round, we will consider.

Fruits and vegetables spoil under the influence of the H1N1 virus. It causes rotting. Fruit acid can stop this process. But in plums it is not enough. Therefore, it is impossible to marinate this fruit in its own juice. To ensure safety and good taste, any recipe for pickled plums implies the use of grape vinegar (half a liter for every ten kilograms of fruit). Still need sugar (three kilos) and various seasonings. To enhance the smell is often used carnations and bay leaves.

The recipe for pickled plums differs from the way of making wine from them in that the fruits need to be washed thoroughly. In this case, it is necessary to scrape off a characteristic gray bloom. So you eliminate the bacteria of wine fermentation. For marinating you should take a little unripe, slightly hard plums. We leave the bones, delete only the tails. And, of course, we do not take spoiled fruits - it's very important! And as for the variety, it is best to take the "Hungarian", although both "Renclode" and the usual round blue plum fit together.

For pickling any container of non-oxidizing material, for example, a plastic basin, is suitable. At its bottom we fill a layer of plums. On them is a bay leaf with a carnation. Then again the fruit and again the spices. From above should be fruits. Next, the recipe for pickled plums involves the preparation of a vinegar-sugar solution. To do this, take a large enamel pot. Pour into it half a liter of vinegar and bring to a boil. Pour portionwise, two glasses, three kilograms of sugar. It will not even be syrup, but something like a thick caramel. With this molasses, pour the plums into the pelvis.

Do not be intimidated by the fact that the liquid did not completely cover the fruit. The recipe for pickled plums implies that the fruit itself will be given juice, which will dissolve the remaining crystals of sugar. But we need to help the process. In the morning and evening for five days, you need to drain the liquid from the pelvis into the pan and bring it to a boil. Then again pour it plums. Every day marinade will become more and more due to juice.

In the end it is necessary to pasteurize everything and preserve it. Banks diligently sterilize, lay out in them plums, buds of cloves and bay leaf. We boil the marinade for the last time and fill the bottles at the very neck - the smaller the oxygen layer, the more secure your home preparation will be. Now you need to roll up tight metal lids, turn the cans upside down and leave them to cool slowly under the blanket. It remains only to paste on the label with the label "pickled plum". The recipe for cooking this homemade billet in different kitchens varies. Someone puts in a marinade a pea of sweet and black pepper and cloves. There are recipes that advise to remove stones from plums. Somewhere along with the fruits garlic is marinated. But the basic formula remains unchanged.

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