9 recipes pickled cherry plum


Marinated cherry plum conquers with its savory taste and serves as an original side dish to second and meat dishes, an interesting ingredient in salads. It is easy to preserve berries rich in acid, without sterilization. Moreover, during the season they are cheaper than other fruits, and the harvesting will turn out great.

Secrets of canning cherry plums

Harvesting berries with tomatoes, zucchini, cucumbers, and carrots has already become familiar. The witty find of housewives is becoming popular, the harvesting of marinated yellow cherry plums for the winter “olives rest”. Although the experiments have not been canceled, and successful combinations of various spices and vegetables are born constantly.

It is necessary to choose the right fruits for canning:

  1. They sort out fruits, discarding them with defects and damages.
  2. Some recipes use unripe or green fruits that better retain their shape when heated.
  3. If desired, red, yellow and blue cherry plums are placed in one container. Although there is an opinion of experts that the mix is ​​not in favor of the original taste of each variety.
  4. Usually plum marinated whole, well washed.
  5. The whole palette of taste fruits in the harvesting acquire a few weeks after canning. Then, in the fall and in the winter, they open marinades and enjoy the gifts of summer.
Tip! From the pickled cherry plums prepare sauces, grinding the berries through a sieve and adding spices. She can also fill the bird before baking in the oven.

The classic recipe of pickled cherry plums for the winter

For the marinade must stock up on spices.

Ingredients and cooking technology

Prepare products:

  • 3 kg of cherry plum;
  • 0.7 kg of granulated sugar;
  • 0.8 liters of water;
  • 20 ml of vinegar;
  • allspice;
  • carnation;
  • Bay leaf;
  • salt.

Cooking process:

  1. In steamed jars impose washed and selected berries.
  2. In a saucepan boil water, add sugar, salt, spices, vinegar after boiling.
  3. Marinade poured banks and roll. You can optionally turn it over and wrap it with a rug so that the canned goods undergo a kind of sterilization.

The recipe of pickled cherry plum as "olives"

For harvesting choose ripe, but hard, not ripened fruits.

Ingredients and cooking technology


  • 1 kg of cherry plum;
  • 50 grams of sugar;
  • 60-70 g of salt;
  • 200 ml of vinegar;
  • spices: dessert spoon of tarragon, bay leaf, black pepper, cloves.

Carrying out the recipe “Pickled cherry plum as“ olives ”, take yellow varieties.

  1. In the pan put washed, selected fruit and pour boiling water.
  2. When the water has cooled, it is drained, heated, and the fruits are scalded again, leaving to stand.
  3. A small colander extracts the berries from the pan and fills them with jars.
  4. Put sugar, salt, all spices into the pot and bring to a boil. Add vinegar and remove from heat.
  5. Marinade fill containers, cover with lids, but do not roll. The billet is worth a day.
  6. After one day, the containers in a large saucepan are sterilized for 15 minutes.
  7. Blanks twist, turn, wrap to cool.
Important! Marinated berries for 60-70 days. Previously, it does not make sense to open them, because the flesh does not yet acquire a specific taste.

Spicy plum for the winter

Adding chilli pepper gives the marinated billet an appetizing flavor.

Ingredients and cooking technology

Preparation with bitter pepper is made in small containers.

For each half-liter container prepare 1 tsp sugar and salt, dessert spoon vinegar. Berries take so much to fill them with cans. Spread evenly spices: 20 parsley sprigs, 2 heads of chopped garlic, bitter pepper strips.

  1. Prepared berries laid in the container, add spices.
  2. Banks filled with boiling water, leave for half an hour.
  3. Drain the liquid, prepare with sugar and salt, add vinegar at the end and pour the jars.
  4. Rolled up, turned over and wrapped before cooling.

Marinated green cherry plum

From such preparation in the winter turns out fragrant tkemali sauce. You just need to chop the pickled berries and add your favorite spices.

Ingredients and cooking technology

0.5-liter tank with cherry plum is required:

  • 1 tbsp. l sugar;
  • 1 tsp. salt and 9% vinegar;
  • several leaves of basil and celery;
  • head of garlic;
  • black pepper;
  • favorite spices.

Cooking process:

  1. Berries are washed and blanched for 1-2 minutes in boiling water, placed in jars with greens and garlic.
  2. Pour sugar, salt, pepper, vinegar.
  3. Pour boiling water and immediately roll up.

The pulp of the berries is soaked with all the spices from the marinade in two months. It is after such a time that it is better to use marinated billet as a side dish or as a raw material for an aromatic sauce.

Red Marinated Cherry Plum Recipe

Capacities with pickled berries of bright red color already in their external impression arouse appetite, not to mention invigorating taste sensations.

Ingredients and cooking technology

They select a ripe red cherry plum to fill a container of 3 liters with berries. Prepare 2.3-2.7 liters of water, 330-360 g of sugar, 80 ml of 5% vinegar, 2 g of cinnamon powder, 10 asterisks, salt.

  1. Fruits are washed, sorted and placed in a jar.
  2. Put spices in boiling water, boil for another 5 minutes. Add vinegar and turn off the marinade.
  3. Pour the fruit, cover with lids and sterilize in a large container for 20 minutes.
  4. Lidded, retain the heat of the marinade, wrapped up banks.

Marinated cherry plum in Azerbaijani

Elastic, practically green fruits are required, which are closed in half-liter jars.

Ingredients and cooking technology

  • 1 kg of greenish fruit;
  • 1 head of winter garlic;
  • 40 g of salt;
  • 50 grams of sugar;
  • 10 ml of 70% acetic essence;
  • 4-7 pcs. carnations;
  • 10 pieces. allspice;
  • 3-4 leaves of laurel.

Cooking process:

  1. Washed fruit prick.
  2. Spices are placed on the bottom of the containers, and fruits are placed on top.
  3. Tara is filled with boiling water, covered with lids and set aside for 5 minutes.
  4. The liquid is poured into a container, boil pouring for marinade with salt and sugar. After boiling pour vinegar essence.
  5. Marinade is distributed in containers with billet and rolled.
  6. Taste, pickled billet will take shape after a few weeks, by the fall.

Unusual and tasty, or pickled cherry plum in combination with other vegetables

Still, try to pick cherry plums with tomatoes, zucchini, beets. Pickled vegetables take a pleasant aftertaste, salads look very appetizing and elegant, thanks to the bright cherry plum colors.

Cherry plum with tomatoes

One bottle of 3 liters requires one and a half kilograms of tomatoes and half a kilo of cherry plum, 40 grams of salt, 70-80 grams of sugar, 75-80 ml of vinegar, bay leaves, 2-3 stars of cloves, several peas of black pepper, 4-5 cloves of garlic, 5-6 sheets of cherry, 2-3 umbels of dill, 1.2-1.5 l of water. If spicy snacks are to your taste, add bitter fresh pepper.

Attention! Often put sweet pepper, which will enrich the pickled tomatoes with its aroma.
  1. Tomatoes and fruits are washed. Peppers are cleared of seeds and cut into strips.
  2. In the steamed jars put all the spices. Top filled with fruit.
  3. Boiled water is poured into containers, covered with lids, left for 15-20 minutes.
  4. The drained liquid is boiled and the fruit is poured again for the same time.
  5. The next time salt and sugar are added to the boiling liquid, then vinegar and hot bottles are filled with bottles.
  6. Rolled up, turned over, wrapped up with something that kept warm — an old winter jacket, blanket, and left to cool.

Vegetable mix or pickled cherry plum with vegetables

The jar fits little summer gifts from the garden and garden. Prepare 200 g of cherry plum, tomatoes, gherkins, sweet peppers, onions, grated carrots. The same number of berries of white table grapes, sour apples, cauliflower and white cabbage. To taste, add beans and two ears of milky ripe corn, divided into 2-4 parts. From the spices take 3 leaves of fresh celery and dried laurel, 2-3 buds of cloves, 3-5 peas allspice, a large fresh pod of bitter pepper, garlic optional, 200 ml of vinegar. This volume of vegetables and fruits requires 1 tbsp. a spoonful of salt and two - sugar. Although in this respect they are guided by their own taste.

  1. Vegetables and fruits are carefully washed, cut, filled with a mixture of jars of spices.
  2. Boil pouring, adding salt, sugar, dry spices, vinegar. A 3-liter container of fruit and vegetable assortment should be 1.2-1.5 liters of water.
  3. Marinades are filled with assorted jars and set to be sterilized in a large saucepan.
  4. When the water around the cans begins to seethe, notice the time. Three-liter containers sterilized for 20 minutes, 1-liter - 15 minutes.
Tip! Lidded, the banks are turned over, wrapped in a blanket and left to cool. The heat lasts a few hours and a kind of pasteurization takes place.

Cherry plum with beets and carrots

For two cans of 1 liter, prepare 1 kg of cherry plum, one carrot and one beet. From spices take half a pod of bitter pepper, a head of garlic, 10-15 sprigs of parsley and dill, 3-4 buds of cloves, 2 leaves of laurel, 1 tbsp. a spoonful of mustard seeds, 1.5 tbsp. a spoonful of salt and two - sugar, 80 ml of apple cider vinegar.

  1. Vegetables and fruits are washed, carrots and beets are cut into slices.
  2. At the bottom of the cans put all the spices, then the fruit and vegetable mixture.
  3. Fill containers with boiling water for 18-22 minutes.
  4. Merged liquid is boiled with salt and sugar, and vinegar is poured into jars.
  5. Fill containers with marinade and roll.


Pickled plum diversifies winter dinners, surprising colors of summer and attractive taste. A mixture of fruits and vegetables is easy to prepare, and the ready salad will be a nice find. Experiment with new tastes, using gifts of gardens and kitchen gardens.