The season of Hungarian plums is in full swing. They make delicious blanks that will delight you in winter. Catch a recipe for sun-dried and pickled plums and tkemali sauce
Dried plums in the oven
Sun-dried plums are simply divinely combined with cheese and nuts / open sources
Ingredients
Peeled plums - 1.5 kg
Salt, sugar - 1.5 tsp each.
"Italian herbs" - to taste
Vegetable oil - 300 ml
Preparation
From this amount of plums, you will get 3 jars of blanks, 250 ml each. Fleshy, very sweet plums are needed for drying. For example, sora renklod or Adyghe prunes, some varieties of Hungarian plums. You can make dried plums from plum plums. The bouquet of taste will be richer.
First of all, I wash the plums, peel them of seeds and branches. We cut them into 4 parts. We spread them in an even layer on a baking sheet, previously lined with parchment. Try to put the plums so that they are pulp facing up and as close to each other as possible. Sprinkle them on top with a mixture of sugar, salt and herbs. Garlic can be added if desired.
We dry plums in convection mode at a temperature of 90-95 degrees. It is important to open the oven slightly so that condensation does not build up. On average, it will take you 5 hours to dry that many plums.
After that, transfer the plums to prepared sterilized jars and fill with hot vegetable oil. Ideally olive. It is important not to heat the oil to a boil, to a temperature somewhere between 65-70 degrees. Otherwise, you will not get dried, but boiled plums.
We close our preservation with lids and put it on the floor until it is completely cooled. And then we move it to the refrigerator.
Pickled plums
Pickled plums are a great addition to meat / open sources
Ingredients
Plums - 3 kg
Sugar - 1.2 kg
Vinegar 9% - 250 ml
Bitter pepper - 10 peas
Bay leaf - 4 pcs.
Cinnamon - 1 tsp
Preparation
From this amount of plums, you will get 4 jars of 0.5 liters. Take plums that are not yet ripe, rather dense.
Wash the plums thoroughly and let the water drain and dry. Use a fork to prick the plums from all sides, almost to the very pit. Thanks to this, the fruits are well saturated with the marinade.
To prepare it, pour vinegar into a saucepan, add sugar and all spices, except cinnamon, bring to a boil.. Pour the boiled liquid over the plums in a bowl. Shake it well to distribute the marinade evenly over the plums. Cover the bowl with a clean towel and set aside overnight.
The next day, drain the marinade, bring to a boil and pour over the plums again. Leave to marinate for 10-12 hours.
For the third time, put the saucepan with marinade and plums on the fire, bring to a boil, add cinnamon. Cook over low heat for 5 minutes and leave to cool.
Put the cooled plum in sterilized jars and roll them up. When cool, refrigerate.
Tkemali sauce
Tkemali sauce - a healthy alternative to ketchup / open sources
Ingredients
Plum - 1 kg
Garlic - head
Cilantro, dill - 1 bunch
Dry mint - 1 tsp
Ground coriander - 1 tsp
Red pepper - 0.5 tsp
Water - 100 ml
Vegetable oil 1-2 tbsp. l. to the bank
Sugar - 2 tbsp. l.
Salt - 0.5 tsp
Preparation
We clear the pits from the plums. Put it in a saucepan with a thick bottom, fill it with water. Cook for 15 minutes over medium heat. We pass this mass through a sieve or colander. We put plum puree back on the stove and cook for 30 minutes, constantly adding plum broth. Add mint, coriander and pepper 10 minutes before the end of cooking. Then - chopped garlic and the last - chopped greens. After that, salt, sugar to taste, cook for 2-3 minutes and turn off the heat. We put the sauce in sterilized jars, pouring a little vegetable oil on top. This way it is better stored.
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