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Pickled gooseberries

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Pickled gooseberries, as well as salted, belong to the category of original recipes. The truth here is a pleasant sweet and sour taste.

For the preparation of pickled gooseberries are ideal large, slightly unripe berries.

To pickle gooseberries for the winter you will need:

- marinade (for 1 liter of water - 500 g. Sugar)

For the marinade: bay leaf, several peas allspice, cloves (4 pcs.), vinegar 9% (half a cup), cinnamon (optional).

The first stage is the preparation of the marinade.

Pour sugar, pepper, cloves and bay leaves into water, bring to a boil, cool, pour in vinegar.

We pierce each gooseberry berry in several places. This procedure is carried out to ensure that the berries do not burst when in contact with boiling water. We put the berries in jars and pour them with marinade.

Filled cans are sent to sterilize for 15-30 minutes, roll up.

A photo. Marinated Gooseberry - Simple Recipes

The billet “Marinated Gooseberry” is perfectly stored in a dark, dry and cool place.

In winter, using a billet, you can cook unusual and original salads or use pickled gooseberries as a side dish for meat.

Ingredients Recipe for Pickled Gooseberries

  • Gooseberry per 1 liter jar
  • Grape vinegar 2 tablespoons (you can take the usual 9%)
  • Sugar 6 tablespoons
  • Salt 2 tablespoons
  • Bay leaf 2 pieces
  • Sweet peppers 3 pieces
  • Pepper black peas 3 pieces
  • Carnation 2 buds
  • Water 1 liter.

How to cook pickled gooseberries, step by step recipe with photos

Here is a set of products.

To start, prepare the marinade. Add sugar and salt to the water. Put on the fire, bring to a boil. As the water boils, remove from heat. Give the marinade to cool. And at this time, let's do gooseberries. We wash it, cut off the tails, pick up each berry with a toothpick. And put in a clean, sterilized jar. Add the bay leaf, cloves, peppercorns and allspice. (although I forgot to put and take a picture of peppercorns). Add vinegar.

Fill the gooseberries with warm marinade. Leave so for 15 minutes.

Then pour the marinade back into the pan, bring to a boil, and pour the gooseberry over with the hot marinade. Jar roll iron lid and wrap in a blanket. Let it cool in a blanket.

Gooseberry ready for winter.
P.S proportions of salt and sugar are calculated for 1 liter of water. The whole marinade will not leave, will remain a little. Therefore, water can take 800 ml. Then in this scenario, add 1.5 tablespoons of salt and 5 tablespoons of sugar.

SEQUENCE PREPARATION

2. While the berries are being picked and the “tails” are removed - put a bowl with 200 ml on the stove. purified water and pour sugar into it. Heat the marinade sugar billet over low heat and bring to a boil.

4. Quickly remove the heated gooseberry with a skimmer and place it in the container. A 750 ml glass jar / jars will suit you for so many ingredients. In the remaining syrup, throw all the spices and spices, pieces of peeled garlic.

5. Add honey, dissolve in warm marinade, and then pour vinegar into a bowl and bring to a boil.

Marinated Gooseberry - Video Recipe

The same recipe in photos can be viewed in this video with music, in less than 1.5 minutes.

You can try with cheeses, meats, cuts and other delicacies, the taste of which must be briefly shaded with a berry note.

It can be used for decorating dishes or instead of olives and olives in salads, decorating unsweetened pies with them and even adding them to pizza.

Try, experiment with tastes - and enjoy your meal!

Gooseberry Preparation

For harvesting for the winter is important to use high-quality berries. - they must be strong, round, without damages and dents. It is better to use slightly unripe berries than overripe ones - otherwise they will turn into a homogeneous mush. The twigs and leaves are removed from the berries, then they are thoroughly washed with running water.

Many are accustomed to think that only sweet jams and compotes can be made from sweet berries. However, today we will dispel this myth by preparing pickled salted gooseberries as a snack.

Step-by-step recipe

The sequence of cooking salted pickled gooseberries:

  • Prepared washed gooseberries sort out, removing all the twigs and leaves and spoiled berries.
  • We put the berries in a sterilized jar, add cloves and allspice.
  • Pour boiling water into the jar.
  • Cover with sterilized lid and leave to cool for half an hour.
  • Drain the cooled brine from the jar back to the pan.
  • Add the leaves of currant or cherry, and set on fire.
  • After entering with the leaves boil, reduce the heat and let the leaves boil for 5 minutes.
  • Then we get the leaves from the saucepan - they are no longer needed.
  • Add salt and sugar to the saucepan with the brine and mix.
  • You can add some more water (during the boiling process, the water may evaporate).

  • Bring the brine to a boil, and pour the berries in the jar. Set aside until complete brine cooling (about 40-50 minutes).
  • Then again, pour the brine in a saucepan, bring to a boil.
  • As soon as the brine boils, add vinegar, mix well, and pour the berries with brine.
  • Close the sterilized lid and roll the machine.
  • Turn over the jar, carefully check for leaks and cracks, wrap a towel until it cools completely.
  • After the billet has cooled, we turn it over and set it stored in a cool place.

Where is the best place to store blanks

Best of all, blanks are kept in a cool place. - on the balcony, in the basement. Of course, if it is not possible to take out the cans in the cold, you can save them at room temperature, but in no case in a warm place or near an open fire. Billet made in the cold way, you need to store only in the refrigerator.

Useful tips for hostesses

In order for marinating and gooseberry preservation to be successful, and in the winter you can enjoy delicious preparations, you need to follow these rules:

  • over-ripe berries can only be used if you are harvesting jam or jelly,
  • the roll canister must be sterilized - this will ensure the storage duration of the workpiece. The same goes for the lid,
  • blanks made in the hot way, be sure to wrap and leave to cool rolled up in a blanket or towel - so the fruit undergo additional heat treatment in hot water.

You can make unusual, savory, sweet and salty snacks from the gooseberry, which will become a real decoration of the winter table. We hope that the above recipes and tips will inspire you to prepare and preserve this delicious juicy berries. Enjoy your meal!

Homemade gooseberry pickles - unusual and very tasty!

Guests are on the threshold! It is difficult to frighten a real hostess with such an ad, because she has in her pantry a few jars of delicious appetizers, which make it possible to set a decent table in just minutes. The recipes of these marinades and pickles are the real property of the family name and are passed from grandmother to granddaughter. They manage to surprise the guests and make a small family holiday among the gray days. Today we will cook pickled gooseberries, the recipe of which can become a real "gold reserve". This appetizer perfectly complements the meat dishes, and the taste of crispy juicy berries, even in frosty winter, will take you on warm summer days. Start cooking!

How to pickle gooseberries?

We are all accustomed to the fact that the berries are made mainly from desserts - jams, jams, etc. Therefore, pickling gooseberries seems to be something unusual, especially if the finished product will act as a salty snack. But having tasted this piece of culinary art once, you’ll cook gooseberries in exactly this way and no other way.

And let homemade marinades and pickles not in vogue today, let them say that it is much easier to buy ready-made in the nearest supermarket - every real owner knows that no store product in a jar can be compared with a branded homemade product. Ask your grandmother if she regrets the time spent on cooking pickles, and she will say no. And just as any of us will answer, because it is so nice on a cold winter evening to open a jar of your gooseberry, put a crispy berry in your mouth and close your eyes with pleasure. Spicy, spicy and at the same time sour taste of this snack will be the perfect companion for any meat or fish dish, and if dear guests suddenly appear on the threshold, then such gooseberry will perfectly cope with the role of a delicious aperitif!

Gooseberry with garlic

Marinated gooseberries with garlic roll up without sterilization, which somewhat simplifies the cooking process. This snack can be stored for a long time - until the next season. It is enough to put the jars in a cool dark place and open them as needed.

Ingredients for one half-liter jar will be as follows:

  • gooseberry berries - the volume of a half-liter jar,
  • allspice - 2 peas,
  • black pepper - 2 peas,
  • Clove - 2 boxes,
  • garlic - 8 cloves,
  • bay leaf - 1 pc.,
  • Table vinegar 9% - 2 tablespoons,
  • salt - 1 tablespoon,
  • sugar - 3 tablespoons,
  • water - 0.5 l.

Important! The main secret of this recipe is that it is necessary to pick up necessarily dense large berries, you can even slightly unripe. Otherwise, instead of crunchy fruits in the jar, compote pulp will float!

Start cooking.

  1. We touch the berries and with the help of small scissors we cut off the tails from two sides. After that, each fruit is punctured with a toothpick in several places.
  2. We take sterilized jars and place garlic, cherry leaves, cloves, pepper and bay leaves on the bottom of each.
  3. Fall asleep to the top gooseberry.
  4. Prepare the marinade: combine the sugar, salt and water, bring the mixture to a boil and immediately pour it into the jar. Cover with a lid, put a thick towel on top and leave for 10 minutes.
  5. Next, pour the marinade into the pan and bring to the boil again.
  6. Pour vinegar into the jar, add marinade and cork tightly for future use.
  7. Marinated gooseberries ready for meat!

Tip! If you could not find the cherry leaves, then they can be replaced by leaves of black currant!

The following recipe for pickled gooseberries does not include garlic, but the taste of the finished dish does not make it worse.

  • dense gooseberry - 1.4-1.5 kg,
  • leaves of cherry or currant - 8-10 pcs.,
  • dried cloves - 12-14 boxes,
  • allspice - 12-14 peas,
  • sugar - 7-8 tablespoons,
  • salt - 1.5 tablespoons,
  • essence of acetic 70% - 3 tsp.
  1. We wash out the fruits of the gooseberry, remove the tails and leaves.
  2. Fill half-liter jars with berries, put carnation, allspice and 2 currant leaves on top.
  3. Bring the water to a boil and pour it gooseberries in jars.
  4. After 5 minutes, pour the water from the cans into the pan, add a handful of cherry or currant leaves and boil for about 5-7 minutes.
  5. Remove the leaves from the marinade, add 1 cup of water, salt, sugar and bring to the boil again.
  6. Fill the pickled gooseberries and after 5 minutes, re-pour into the pan. Again, bring the marinade to a boil, add vinegar and pour the berries. Immediately roll covers.

Be sure to try to cook such a pickle - this dish will not leave anyone indifferent! After all, it has been proven that homemade canned food prepared with love cannot match the quality of any store product! Enjoy your meal!

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