Recipes of pickled plums for the winter. Why do nutritionists and cosmetologists love plums? Fresh plums are good, but plums for the winter must be prepared now! Pickled plums will remind you of the taste of summer. Our recipes for spicy Ukrainian olives, spicy garlic dips and traditional sweet pickled plums are easy to repeat. But don't forget to enjoy them fresh!
Fresh plums are good! It would seem that what could be tastier?! E. Pickled plums are generally worth their weight in gold. Our recipes for spicy Ukrainian olives, spicy garlic dips and traditional sweet pickled plums are easy to repeat. But don't forget to enjoy them fresh!
Why do nutritionists and cosmetologists love plums?
- Plums are rich in fiber and pectin. They increase appetite, improve digestion, increase peristalsis. Plums contribute to the removal of cholesterol and clean blood vessels from atherosclerotic plaques.
- It is recommended to use plums for diseases of the kidneys and genitourinary system, because they contain potassium, which has a mild diuretic effect, thanks to which excess salts are removed from the body.
- These tasty fruits contribute to the strengthening of vascular walls, lowering blood pressure, and due to the content of phytocoumarin in the plum, they thin the blood and thus prevent the formation of blood clots.
- This fruit is rich in vitamins: ascorbic acid and vitamin A, many B vitamins, vitamin PP, which are good for vision.
- Plum is also used in the beauty industry. In the composition of many masks and means for skin rejuvenation. A good effect will be if you apply a mask of crushed plums to the skin of the face.
Plums are contraindicated for people with oxalate kidney stones. Plums contain oxalic acid, which can crystallize and turn into the same oxalate stones.
In many countries of the world, various plum dishes are prepared from these fruits, starting with desserts and ending with meat sauces. For a long time, they did not think about what to cook from plums for the winter. Let's start with pickled ones.
Recipes of pickled plums
- 10 kilograms of plums
- 10 pieces of bay leaf
- 10 pieces of cloves
- 10 peas of allspice
- 10 peas of black pepper
- 1 tablespoon of cinnamon
- 3.5 kilograms of sugar
- 1.5 liters of 9% vinegar
- 3 tablespoons of salt
- Wash the plums thoroughly, pierce them with a fork. Then put them in a container and mix them with spices
- Boil the syrup and pour over the fruit and leave for 3 days.
- On the fourth day, pour the syrup into a separate container, boil it again and pour it over the plums again.
- On the fifth or sixth day, repeat the procedure with the syrup.
- And on the seventh day, drain the syrup again, boil it, pour it over plums and seal in jars.
Pickled plums are ready to eat, they will be a particularly tasty snack in winter!
Spicy plums with garlic
- 500 grams of plums
- 100 grams of sugar
- 30 ml of vinegar
- 500 ml of water
- 2 peas of allspice
- 2 pieces of cloves
- the number of garlic cloves depends on the number of plums
- Wash the plums, remove the pits, split the plums in half, but do not cut them. If the cloves of garlic are small, they can be used whole, if they are large, then you need to cut the clove lengthwise into several parts.
- You need to put a piece of garlic in each plum, and carefully send them to the jar
- For the marinade, pour water into a saucepan, add sugar, cloves, allspice and bring the mixture to a boil.
- Pour the vinegar into the syrup. Take the marinade off the fire, immediately pour it over the plums in the jars
- leave the workpiece in this form at room temperature for 12 hours.
- after, drain the marinade from the plums, boil it again. Pour hot marinade over the fruit. Close the jars with sterile lids, turn them upside down, and let the plums cool in this form.
- Everything is ready!
Plum jam with mint and cinnamon
- 1 kg of plums
- 1 sprig of mint, you can have more, at your discretion
- 0.3 teaspoons of cinnamon or a cinnamon stick
- 500 g, if the plum is sour, then up to 1 kg
- Wash the plums, let the water drain, remove the pits, divide them into pieces and put them in a deep container, preferably an aluminum one.
- Each layer of drains should be sprinkled with sugar. And pour the main part of it on top. Leave for 4 hours for the plums to release juice.
- Put the container with plums on medium heat, without stirring, bring to a boil.
- Boil for 5 minutes. Turn off the heat and let the jam cool.
- Repeat this boiling and cooling procedure 2-3 times depending on the juiciness of the plums.
- At the moment of the last heating of the jam, tie a stick of cinnamon and a sprig of mint, drop it into the jam after boiling and cook for 15 minutes.
- Take out the spices and pour the jam into sterilized jars.