Alycha is the forerunner of the plum, which has many useful substances and vitamins. Below we will tell you about the preparation of pickled cherry plums and hope that this dish will please you and will take a worthy place in the list of blanks.
In many recipes of classical cooking, marinated cherry plum is a long-standing partner of meat. Its spicy and spicy pulp gives the meat dishes an extraordinary taste. But it can also be used with pilaf, potatoes or used in the preparation of cold salads.
Recipe for pickled yellow or red plum
Ingredients:
Calculation for one half-liter jar:
- yellow or red plum - 500 g;
- salt - 1 teaspoon;
- granulated sugar - 1 tbsp. a spoon;
- vinegar dining room 9% - 1 teaspoon;
- basil leaves - 2 pieces;
- celery leaves - 2 pcs .;
- peas of black pepper - 5 pcs .;
- peas of sweet pepper - 2 pcs .;
- garlic - 4 cloves.
Preparation
Banks are washed with hot water with baking soda and sterilized over steam for five minutes each. At the bottom lay the clean leaves of basil and celery, peeled garlic, peas of black and sweet pepper.
Alych my washing water, blanch for three to five seconds in boiling water, and put it in the jar to the top. We pour salt, sugar and pour vinegar. Warm the purified water to a boil and pour into the jar with plum. Then we close the lid tightly, turn it upside down and wrap it for self-sterilization and until it cools down completely.
About a month later the plum will be ready for consumption.
Marinated yellow cherry plum, like olives - recipe
Ingredients:
- yellow plum - 1000 g;
For marinade:
- salt - 4 tbsp. spoons;
- granulated sugar - 2 tbsp. spoons;
- vinegar 3% - 1 cup;
- cloves - 7 pcs .;
- laurel leaves - 2-3 pieces;
- dried basil leaves - 1 tbsp. a spoon;
- tarragon - 1 tbsp. a spoon.
Preparation
Alycha is washed with running cold water, we put it in a bowl or pot and pour it with boiling water. When completely cool, drain the liquid, bring to a boil and refill the fruit.
Banks are washed with soda and hot water and dried. With the cooled plum, pour out the liquid, and spread the fruits on the cans, filling them "on the hangers."
Mix all the ingredients of the marinade, warm it to a boil and fill it with cherry plum in the cans. We cover with covers and leave for twenty-four hours. Then put the jars in a container of water, warm it to a boil and sterilize for ten minutes. Immediately, we seal the lids and store them.
Olives will be completely ready for consumption in fifty or sixty days.