artisan
Albina , I don't know about yours, I can only say for my own. Not a single guest of mine said it was bad. Perhaps only those who, due to their health, do not eat plums.
Albina
Quote: Master

Albina , I don't know about yours, I can only say for my own. Not a single guest of mine said it was bad. Perhaps only those who, due to their health, do not eat plums.
artisan ? Thanks for your support. Today is the fifth day of pickling plums: my MEN grumble (I have four of them, though the younger one does not grumble yet) - they smell like VINCINE. Even if no one is eating (I doubt it) - I will eat !!!
nakapustina
On Friday evening, I marinated half of the portion, poured marinade 5 times, not ready yet, licked the marinade, delicious! There is still 2.5 kg left, I'll go pickle
All this fuss reminded me of dancing with tambourines around a Christmas cake according to the recipe Lisss... There, however, you could definitely get drunk
Qween, thanks for the recipe.
Qween
nakapustina, to your health!
And this year I did not close anything for the winter, nothing at all. I only threw the zucchini in the freezer, and that was because my friend had a lot of zucchini and she brought me. There was no time to process, and froze. Poooolno now zucchini, overeat in winter.
artisan
And my drain is not closed .. the hubbub is simple, our drain is not at all, and imported - at 12-14 hryvnia kg.

Quote: Qween

Poooolno now zucchini, overeat in winter.

And what can you do with frozen zucchini ???
Albina
Tell me who used to pickle this recipe, I hope in the winter after opening the can the clear taste of vinegar evaporates?
artisan
Do not worry! The vinegar practically evaporates by the end of the pouring !!!!
Freken Bock
Qween , Anh, in the subject with your favorite plums, I will say that I am very glad to see you on the forum!
Albina indeed, no vinegar aftertaste. In a year I learned how to use both the fruits and the filling. Oh, and a cool recipe! It is a pity that plums are expensive this year ...
Qween
Tanya, thank you, I am also glad to meet you!

Quote: Master

And what can you do with frozen zucchini ???

Oksanochka, I cut them into circles and picked up the squash boats. The circles will go to puree soup, casseroles and so on, and the boats will be stuffed and baked / stewed.
Albina
Albin
artisan
Quote: Albina

and in principle not troublesome

; D That's for sure! And if you suddenly forgot to boil, then it's okay. I had one portion, which I poured for two weeks, sometimes once a day, when once every two days. It had absolutely no effect on taste.

Quote: Qween

Tanya, thank you, I am also glad to meet you!
The circles will go to puree soup, casseroles and so on, and the boats will be stuffed and baked / stewed.

Cool ... And since they make jam from zucchini, can you try to marinate them?
artisan
Quote: Rita

In Estonia, pumpkin is canned in a sweet and sour marinade with cinnamon and cloves. It turns out tasty. People call such canned food "Estonian pineapple".
And the pumpkin ???

Well, what else is possible ???
Taechk @
The first time I pickled a plum. Like many, at first there were concerns about pouring with vinegar alone. But in the process, the marinade disappeared, that is, the vinegar boiled away, and the marinade itself turned out to be very tasty. I think they will marinate the meat when I open the jars with plums. I even had a little marinade left, so I used it to marinate quince.
Here's what plum came out:

🔗

Thanks for the recipe
Agata21
My plumsPickled plums
chaki2005
The season of plums is in full swing, and today I bought plums and filled them with marinade. Plum variety Renclode.
olenka_ya
I also pickled Renclode today. Marina for the first time in my life. Bayuss
Girls, what do you marinate in besides an enameled bowl? I have 6.5 kg of plums, the largest pan is only 4 liters, they didn't fit, I found 20 liters. plastic tray. It's food grade, but I'm worried how hot vinegar will be friends with plastic? Can you marinate in a bucket? I thought to buy an enameled bucket with a lid tomorrow. And then I don’t want to buy a bowl just because of the plums, I don’t need it. And it seems that it is not very convenient to drain the marinade.
Albina
I think that even food-grade plastic enters into some kind of reaction with acid. I would not use hot vinegar. Better still, enamel dishes.
olenka_ya
Quote: Albina

I think that even food-grade plastic enters into some kind of reaction with acid. I would not use hot vinegar. Better still, enamel dishes.
Thank you. : flowers: So I think so. I'll go buy a dish today. And then you want to drain, but there are no dishes
artisan
Two pots, three pots and no buckets!
Albina
Quote: Master

Two pots, three pots and no buckets!
And I already have 4 buckets when they are not needed in the pantry. And when salting is going on, so everything can be used
olenka_ya
Quote: Master

Two pots, three pots and no buckets!
I have only 2 pots 4 liter. Then the marinade will have nothing to boil in, or 5 small pots, and then wash it all ...
Yesterday I bought a 10-liter enameled bucket-pot, everything just fit. Now I'm waiting for the plums to pickle. The second day has gone. But yesterday I climbed in, took a couple of spoons of marinade, fried pork, delicious
chaki2005
I will also round off and pour into a jar.
Delicious.
VladVlad
You can also take an unabi, chop it, and fill it with liquid from under the sauerkraut, which the sellers simply pour out (or you can add unabi to the sauerkraut with brine).
In 2-3 days you will get a phenomenal thing!
csv
Tell me how to cook this marinade correctly (there is no water). I just can't figure out how to do it because of the heat.
skate
just put everything in a saucepan and on fire, the first time the vinegar smell is very strong, and then less.
csv
Lena, thanks, helped out.
csv
Lena, and strain the marinade from laurels. leaves and peas with cloves before pouring for the first time or pour with them?
Everything, she realized. It's for sure the heat affects the brain ...
nadlen
Oh, how did this recipe get caught on time ..
The hostess girls seem to have read all the comments, but I don’t understand - should the plums be ripe or not quite?
Qween
I like the plums to be a little hard, unripe to softness. They then keep their shape very cool and tastier, I think.
nadlen
Quote: Qween

I like the plums to be a little hard, unripe to softness. They then keep their shape very cool and tastier, I think.
Qween, thanks a lot for the quick reply. It suits me very well. Mom called that several branches with plums broke off near the plum (big harvest). So I'll pick them up.
Natay
Good afternoon, tell me vinegar - how much%? I made these plums two years ago - I really liked it. This year the harvest of plums, so I want to do it again. I don't remember what vinegar I used.
Qween
Vinegar 9%.
Natay
Thank you!
_Milana_
Qween, is it possible to marinade with other spices (for example, allspice, cinnamon, star anise)? How will this affect the taste? Or is the combination of cloves and black pepper perfect and not worth experimenting?
MonaMur
Tell me, pzhlsta, didn't you need to filter the marinade from the spices? She poured it along with the possessed, including bay leaves ... (Sorry, if the answer is in the subject, there is no strength to read everything.)
Qween
Quote: _Milana_

Qween, is it possible to marinade with other spices (for example, allspice, cinnamon, star anise)? How will this affect the taste? Or is the combination of cloves and black pepper perfect and not worth experimenting?

_Milana_, I have not cooked with other spices and do not plan, because I think that plums are very tasty and there is enough of everything in them. And you see for yourself, for example, maybe you are the one who lacks star anise.

Quote: MonaMur

Tell me, pzhlsta, didn't you need to filter the marinade from the spices? She poured it along with the possessed, including bay leaves ... (Sorry, if the answer is in the subject, there is no strength to read everything.)

The marinade does not need to be filtered. Everything is so in jars and put.

MonaMur
Thank you. I felt great relief
Qween
Good health.
rinishek
Quote: _Milana_

Qween, is it possible to marinade with other spices (for example, allspice, cinnamon, star anise)? How will this affect the taste? Or is the combination of cloves and black pepper perfect and not worth experimenting?

and I added cloves to the spices indicated in the recipe - I really like it in marinades

By the way, Anya, thanks for the awesome recipe!

I put some of the remaining marinade on pepper (I have a pickled pepper recipe) - it turned out with a light plum aroma. I also want to make cabbage - now I want to eat - only I probably need to add salt
Qween
Ira, to your health.

Do you put a lot more cloves than the recipe? I wonder what the taste will be if you put more cloves.
rinishek
I added about 7 cloves - there is no strong taste, so a slight echo.
Calling strongly - I just now I saw about a carnation in the recipe - and when I marinated, I did not read it (from the bulldozer !!!) - and put the carnation at my own peril and risk (it turns out that fear and risk are already included in the recipe and JUST SOMETIMES IT IS NECESSARY TO READ THE INSTRUCTIONS !!!!)
Qween
Ira, it happens, right?
And I thought that you love cloves so much that 20 grams seemed too little.
rinishek
it is not surprising that such a thought occurred to you more carnations than plums
Lysipusik
Girls! Good day!
Yesterday I poured marinade on plums according to this recipe. And during the night the plums were candied and only gave a little juice.
In general, in the morning there was practically nothing to boil.
What to do now? : pardon: Tell me please!
Thank you!
fomca
The harvest of plums was successful this year, but I had to quickly process them, stumbled upon by accident (it's good that there is a ribbon !!!), this recipe was very pleased with the result. Super cream turned out! Photo in a jar .... Thank you !!!!!

Pickled plums

Today I marinated the veal with pieces of steam in the marinade, added salt, now the question is - how much to marinate in time and how to cook? Available - stove and oven.
rinishek

What if my experience of using the marinade is useful?

I am the remaining marinade pickled cabbage - It turned out VERY tasty!
did so
- chopped cabbage + carrots + sl. pepper
heated the marinade, added salt and vinegar there - everything by eye
and poured cabbage - it turned out

in the next. Once I dilute the marinade with water and add sunflower oil (because the cabbage, in fairness, it should be noted, turned out to be too sweet, and my men don't like this. But I already ate this cabbage for two!)
Vitalinka
And I bake a wonderful cake from this marinade! In the recipe, I replace the pickle with a pickle from plums
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=116472.0
Vitalinka
fomca, Svetik, I would fry the onions with carrots, I would add meat along with the marinade to this frying and stew it well on a small fire. You can dilute the marinade a little with water or broth, so that it is not so sweet.
fomca
Vitalinochka, thank you! Okay, I'm off!
Qween
Quote: Lysipusik

Girls! Good day!
Yesterday I poured marinade over the plums according to this recipe. And during the night the plums were candied and only gave a little juice.
In general, in the morning there was practically nothing to boil.
What to do now? : pardon: Tell me please!
Thank you!

Lysipusik, good day . This marinating is called dry (in my notebook it is written "Plums in dry marinade"). That is, at first there is practically no liquid, and gradually it is added due to the fact that the plums will release juice. So don't cry, everything will work out.

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