Traditional recipes

Marinated plums

Marinated plums

The plums are washed and cut in half and the seeds are removed.

The garlic is cleaned and each puppy is cut, if it is bigger in two.

Fill each plum with half a clove of garlic.

In the cleaned and sterilized jars, place dried dill sticks, horseradish strips and seed mix.

The stuffed plums are put in a jar, a little thicker, so that they are left, after the liquid is added.

Vinegar, water, salt and sugar are boiled, after the liquid boils leave for approx. 10 minutes to boil, over medium heat.

Pour the liquid hot over the plums in the jar, put two more strips of horseradish, juniper berries, allspice, cloves and close tightly, then leave to dry until the next day.

Good luck and good luck!

Canned plums for the winter & # 8211 a particularly good recipe, which I hardly got! An original snack that irretrievably conquers you!

Marinated plums are an original and very tasty appetizer. Prepare them only once and they will become the favorite delicacy of the whole family. Juicy, spicy and fragrant, they will not let any guest leave without an extra portion. A very good recipe, which will be in great demand.



1. Wash the plums well. Fill the sterilized jars with whole plums (do not remove the seeds).

2. Add the allspice, pepper, cloves and bay leaf to the jars.

3. Boil a syrup of vinegar and sugar. Pour the syrup into jars and let them cool for 24 hours. Drain the syrup from the jars in a saucepan and put it on the fire. Bring the syrup to a boil.

4. Repeat step 3 four times.

5. Close the jars with lids (after 5 days). Plums can be stored even at room temperature.

This is a classic recipe that does not provide for bone removal as well as long-term storage. The taste has a sour taste, with marked canapés.

  • 2, 5 kg of plums
  • 80 g of salt
  • 125 ml acetic acid (9%)
  • 1 kg of sugar
  • 3-4 pieces of bay leaves
  • optional additional spices.
  1. Salt, sugar and other spices diluted in water.
  2. Wash and dry the fruit, obkolov their toothpicks.
  3. Put the fruit in a clean jar.
  4. Pour vinegar into the next marinade, boil and mix with fruit, add cinnamon, if desired.
  5. Roll the flavor and let it cool.

Pickled plums in vinegar, sweet and sour & # 8211 Transylvanian or Banat recipe

Pickled plums in vinegar, sweet and sour & # 8211 Transylvanian or Banat recipe. The traditional recipe for sour plums in a jar, as in Transylvania or Banat. How to make pickled plums for steak? Plum in vinegar with sugar, cinnamon and cloves.

One of the characteristics of Transylvanian and Banat cuisine is the association of salty and sweet dishes. We often eat fruit compote next to steaks, soup or cherry sauce or apples next to beef broth, pancakes with salted cheese and jam or pies with sweet cheese and dill.

So with these pickled plums in vinegar. They were not missing from the pantry of my grandparents in Sibiu but also of my mother, after we moved to Arad. Next to a flour steak pork, the duck or goose (in the oven) and some baked potatoes or puree, the mother still unwraps a jar of pickled plums. Or quince compote.

If we no longer have such a thing in the pantry, then put a little vinegar in a jar of plum compote and bring it to the table. Of course cinnamon already exists in the plum compote & # 8211 see the recipe here.

For many, this combination of sweet and sour and salty is a taboo, an insurmountable culinary (or psychological) barrier. Too bad it's really worth trying beyond the regional cuisines we grew up with. We are not lovers of extreme bitterness either and our soups (called soups, soups or juices) are often served with sour cream. We don't have them with borscht and we sour our soups, possibly with cabbage, vinegar or lemon juice. But that doesn't mean we don't eat a good borscht if we travel around the country.

The pickled plum recipe has German-Austrian origins, coming to Transylvania through the Saxons and later to Banat, thanks to the Swabians and the Austro-Hungarian Empire. In Vienna you often get plums, cherries or quinces next to it red duck leg with Bratkartoffeln. Excellent association!

My great-grandmother Buia from Sibiu put these pickled plums in 3 L jars. The plums must be greener, half ripe. They are generally placed whole, with seeds. It is not wrong to remove the seeds and cut them in halves or quarters, for reasons of space. The cut fruit is better placed in jars.

Overall, things are going fast. Whole or sliced ​​plums are put in clean (sterilized) jars and covered with a boiled syrup of water, sugar, salt, vinegar and flavors (cinnamon and cloves). Then they are smeared (sterilized) in a water bath or in the oven and can be placed on the pantry shelves.

I give you the recipe for 1 kg of whole plums from which come out 2 640 ml jars with plums pickled in vinegar, sweet and sour. You can multiply the recipe as needed.

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