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Marinated Plums for Winter Without Sterilization
Instructions
I prepare the plums (1 kg) – the KEY choice for a successful preserve. The ideal variety is "Vengerka" (or "Ugorka"), with dense flesh, blue skin and a stone that separates easily. The plums should be slightly underripe and firm to the touch – ripe, soft ones will "split" and fall apart under the double marinade treatment.
I wash the plums thoroughly under cold running water – this removes dust, insects and the waxy bloom. Drying them is not essential, as any remaining water will mix into the marinade. I do NOT remove the stones – with the stone in, the plums hold their shape during marinating.
I prepare three 0.5 l glass jars and metal lids. I wash the jars thoroughly in a hot soda solution and rinse them with boiling water. I sterilise the jars with steam over a kettle for 5 minutes, or in the oven at 100°C for 10 minutes. I boil the lids separately for 5 minutes.
I prepare the spice mix for the fragrant aroma: allspice peppercorns (15 pcs), black peppercorns (15 pcs), cloves (10 pcs), bay leaves (5 pcs), a cinnamon stick (1 pcs) and star anise (2 pcs). This mix is the "secret" of a classic Russian spiced preserve.
I make the marinade. I pour all the sugar (700 g) into a heavy-bottomed pot and add clean water (1 l). I set it over maximum heat and bring it to the boil, stirring constantly until the sugar has fully dissolved. The finished sugar syrup is clear.
I simmer the boiling syrup for 10–15 minutes over medium heat until it thickens slightly. During this time the syrup becomes more "syrupy" and "caramel" in taste. Do not cook it longer or it will turn into "fudge".
To the reduced syrup I add apple cider vinegar 6% (10 tbsp) – it gives the characteristic "pickling" strength and keeps the bright blue colour of the plums. I boil it with the vinegar for another 10–15 minutes – the density of the marinade noticeably changes and becomes more "viscous".
If you like, add brandy (7 tbsp) for a "gourmet" grown-up version – it gives a refined aroma. I boil it with the brandy for 2 minutes so the alcohol evaporates and only the aroma remains. I take the pot off the heat. The marinade is ready.
FIRST STEEPING: into a large pot with the prepared plums I add the whole spice mix (allspice, black pepper, cloves, bay leaves, cinnamon, anise). I pour the boiling marinade over them. "Submerge" the cinnamon stick and bay leaves in the marinade with a spoon so they release their aroma evenly.
I cover the pot tightly with a lid and leave the plums to "steep" in the hot marinade for 1 HOUR at room temperature. During this time the plums warm through and begin to absorb the marinade with its spices.
SECOND STEEPING: after 1 hour I drain all the syrup back into the pot (through a sieve or colander, leaving the plums and spices in the main pot). I boil the marinade for 5 minutes over medium heat. I pour the boiling marinade back over the plums and leave them under the lid for another 1 HOUR.
THIRD STEEPING: I repeat the procedure – drain the marinade, boil for 5 minutes, pour it back over the plums. In all, the plums marinate for 3 HOURS over three hot pours – this is the "secret" of preserving without sterilisation; the marinade "soaks into" the plums and kills all bacteria.
After 3 hours I fill the sterilised jars with the finished plums. I place 1 bay leaf at the bottom of each jar and distribute the plums evenly. Into each jar I distribute 2–3 allspice peppercorns and 1 clove from the common mix. I pour the boiling marinade into all the jars right up to the rim.
I immediately seal the jars hermetically with sterilised lids using a sealing key. I turn the jars upside down to check the seal (there should be no leaks around the edges). I wrap them "in a fur coat" – a thick throw or blanket – for 48 hours until completely cool. This is an "extra sterilisation" by the steam of the marinade itself.
Once completely cool, I store them in a cool, dark cellar or pantry at 5–15°C for up to 1 year. They are opened 1–2 months after preserving, when the plums are at their most marinade- and spice-infused. The marinated plums for winter without sterilisation are ready! I serve them as a piquant appetiser with meat or cheese.
Tips
- 1
Use FIRM Vengerka (Ugorka) plums with dense flesh – ripe, soft ones will "split" under the triple pour.
- 2
The triple marinade pour plus a 1-hour "steeping" each time is the "secret" of preserving without sterilisation.
- 3
Do NOT remove the stones – with the stone in, the plums hold their shape and do not "fall apart". I use the same principle to make pickled watermelons in jars.
- 4
Open the jars 1–2 months after preserving, when the plums are at their most marinade-infused.
FAQ
Which plum variety is best for marinating? +
Firm varieties with dense flesh work well: "Common Vengerka" (or "Ugorka", the classic), "Italian Vengerka", "Stanley", "President" and "Anna Späth" – all with dense flesh and a stone that separates easily. Varieties NOT suited to marinating: "Golden Drop" (too sweet), "Reine Claude" (soft flesh) and all yellow "peach" varieties (delicate texture – they will "fall apart"). Cherry plums (alycha) are also unsuitable – they are too small. The ideal plum size is 3–5 cm long, which is convenient for a 0.5 l jar. Buy the plums 1–2 weeks before they are fully ripe, while they are still "crisp" when squeezed.
Can I marinate them without brandy? +
Yes, brandy is an optional "gourmet" ingredient for a grown-up version. Without it the plums taste more "classic", with no note of alcohol. Alternatives to brandy: dark rum (4 tbsp) for a tropical aroma, single malt whisky (4 tbsp) for a smoky note, cherry brandy (Kirsch, 3 tbsp) for a fruity boost, or Amaretto liqueur (3 tbsp) for an almond note. For preserves for children and for a non-alcoholic version, leave out the alcohol and add an extra 1 tsp of vanilla extract as a fragrant alternative.
How long do marinated plums keep? +
Properly "steeped" and sealed jars keep in a cool, dark cellar (5–15°C) for up to 1–2 years. Open them 1–2 months after preserving, when they are at their most marinade-infused. Keep an opened jar in the refrigerator under its lid for up to 14 days. On an apartment balcony (frost-free) they keep for up to 1 year. Signs of spoilage: a bulging lid, cloudy marinade, mould on the surface or an unpleasant "yeasty" smell – throw such jars away, as it is dangerous to eat them. For the best flavour, use the plums within the first 6 months of storage, while the spice aromas are at their brightest.
What do you serve marinated plums with? +
They are ideal as a piquant appetiser with meat: roast duck with apples (a classic pairing), fried pork, leg of lamb or a turkey roulade. With a cheese board: hard cheeses (Parmesan, cheddar) plus walnuts, honey and marinated plums make a premium appetiser to go with red wine. With ham and cured meats they work as a "chutney sauce". In meat salads, use them instead of cranberries or cherries. To drink – a medium-sweet red wine (Kagor, Cabernet), port, sherry, brandy or whisky (for gourmets). For the Christmas table, serve them with roast turkey or goose. Present them on a handsome flat plate with sprigs of rosemary for a striking presentation.
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