How much to cook plums for pickling?

The total cooking time for pickled plums is 30 minutes ; plums marinated with garlic – 45 minutes .

How to Pickle Plums

Plum (Hungarian) – 900 grams
Sugar – 1/2 cup
Acetic acid (6%) – 50 milliliters
Water – 420 milliliters
Ground cinnamon – 0.5 teaspoon
Cloves – 4 flowers
2 half-liter jars with tin screw lids

Sterilization of jars
Thoroughly rinse 2 half-liter jars with lids with soda. Pour boiling water over the jars, pour water over the lids and boil for 5 minutes.

Preparation of products
Wash 900 grams of plums with cold water, let dry, laying on a towel. Prick each plum several times with a pin or stainless steel fork. Place prepared plums tightly in half-liter jars.

Preparing the marinade
Pour 420 milliliters of water into an enamel bowl (or stainless steel bowl) and put on fire. Put 4 clove flowers, half a teaspoon of ground cinnamon, 1/2 cup sugar in water, bring to a boil and boil for 6 minutes. Then remove the dishes from the heat, pour in 50 milliliters of acetic acid, mix.

Preparation of pickled plums
Pour plums with hot marinade so that the marinade covers the fruits completely. Turn jars of pickled plums upside down and leave to cool completely.

How to Pickle Plums with Garlic

Plum (Hungarian) – 1 kilogram
Garlic – 2 heads
Water – 750 milliliters
Acetic acid (9%) – 150 milliliters
Sugar – 270 grams
Cloves – 4 buds
Allspice – 10 pieces
Black peppercorns – 12 pieces
4 cans of 0.5 liters with tin screw caps

Sterilization of jars
Rinse 4 jars of 0.5 liters with lids with baking soda.
Boil jars with lids for 5 minutes.

Preparation of products
Wash 1 kilogram of plums under running water, dry. Cut each plum slightly, remove the pit. 2 cloves of garlic, peeled, divided into cloves, large cloves cut in half. Insert a clove of garlic into each plum at the incision site (vertically or horizontally). Pack garlic-stuffed plums tightly into 4 half-liter sterilized jars.

Preparation of the marinade
Pour 750 milliliters of water into an enamel pan, add 270 grams of sugar, 150 milliliters of acetic acid, 4 cloves, 10 allspice and 12 black peppercorns.
Put the saucepan with the marinade on the fire, bring to a boil.

, placed in jars, pour hot marinade. The marinade should be above the level of the plums. Cover jars with plums with lids, leave for 20 minutes. After the time has elapsed, remove the lids, drain the marinade from the jars back into the pan and bring to a boil again. Pour boiling marinade over plums. Close jars with pickled plums tightly with lids, turn upside down, leave to cool completely.

Tasty Facts

Calorie pickled plums – 42 kcal / 100 grams.

The shelf life of pickled plums is 1 year in the refrigerator.

The cost of 1 kilogram of fresh plums in the season (July-August) is 80 rubles, in the off season – 300-500 rubles. per 1 kilogram (average data for Moscow, June 2019).

How to choose a plum for pickling
1. Plums should be dense, strong, without mechanical damage.
2. It is better to choose fruits that are ripe or slightly unripe, but not overripe.
3. The most suitable for pickling are small and medium-sized fruits.
4. For conservation, it is better to use plums of hard varieties: ordinary Hungarian, Moscow Hungarian, hope.