How to pickle dogwood?

Cornel is a shrub or tree with a height of 3 to 6 m, with fibrous roots. Fruits are small, most often red, have a pleasant smell, sweet-sour, slightly astringent taste.Cornel is quite common in cooking, especially as blanks.

Medicinal features of the dogwood are familiar to anyone who has dealt with this plant: dried fruits are brewed for feverish conditions and to increase the appetite, and leaves - for intestinal disorders. Also dogwood is indicated for diabetes. Berries have a tonic, anti-inflammatory effect. They reduce blood pressure, perfectly counteract the beginning sclerosis.

The composition of these fruits includes a huge amount of beneficial substances for the body:

• vitamins A, C, group B;
• glucose and fructose;
• citric, malic and succinic acid;
• micro and macronutrients.

But people suffering from gastritis with increased acidity of gastric juice, ulcers of the gastrointestinal tract, frequent constipation, it is not recommended to eat dogwood. The same warning applies to those who have increased nervous irritability and insomnia. Also make sure that you are not experiencing individual intolerance to these fruits.

Dogwood fruits are used both in fresh and in processed form. At home, one can boil compote, jam, jam, use in the preparation of liqueurs, wines, and non-alcoholic juices. Known recipes for making confiture, pastes from these wonderful berries.

Marinated dogwood can be served as a snack or used in the preparation of salads. There are many ways to pickle dogwood. Here are just some of them.

Ingredients:

• fresh cornel fruits - 2 kg;
• water - 600 ml;
• 9% acetic essence - 200 ml;
• sugar - 5 tablespoons;
• table salt - 2 tablespoons;
• spices: peas allspice, cloves, tarragon, laurel leaf.

Wash the berries of the dogwood and chop in order to save from breaking the integrity during boiling.

Prepare the marinade solution from the water, sugar, vinegar and salt in a saucepan, add fruit to it, boil for about a quarter of an hour.

Sterilize liter cans, at the bottom of each place 1 leaf of laurel, 1 branch of tarragon, 3 buds of cloves and 3 peas of allspice. Pour the marinade with cornel on the banks, close the lids and place in a warm place. A day later, lower the banks in the underground or another cool place.

You can use another good recipe.

Ingredients:

• one and a half kilograms of dogwood berries;
• half a liter of water;
• one and a half tablespoons of salt;
• 20 buds carnations;
• 3-4 bay leaves;
• 1 cup of sugar;
• half a cup of vinegar essence.

From water, sugar, salt and vinegar you need to cook the marinade. Then wash the berries, pierce each one. Put the fruit in a jar without sterilization, interspersed with cloves and laurel leaves. Pour the ready marinade and store in the refrigerator for one and a half to two weeks. Keep the workpiece to be in the refrigerator.

Ingredients:

• a pound of ripe berries dogwood;
• a glass of boiled water;
• 3-4 buds of cloves;
• 4-5 sweet peppers;
• 2 leaves of laurel;
• half a teaspoon of fine salt;
• some citric acid;
• 2 tablespoons of sugar;
• 40 ml of acetic essence;
• spices to taste.

Prepare the marinade first. To do this, pour water into a saucepan, add vinegar, sugar, salt, cloves, citric acid, laurel and pepper.

Peel the fruit from the stem, wash it with cool water. Knock the berries, and then pour them into the marinade. Put the pot on a small fire, bring to a boiling state and cook for a quarter of an hour.

In the meantime, sterilize the jars. Pour into them the cooked dogwood, then carefully pour hot marinade to the top. After hermetically close the metal cover using seaming.Turning the cans, put them in a warm place for the night and cover them with a blanket. Then transfer to a cool dark place.

Ingredients:

• 1 kg of cornel fruit;
• water;
• 1 tablespoon of sugar;
• one and a half tablespoons of salt;
• 80 ml of 9% vinegar;
• 3-4 bay leaves, 5-6 clove buds (for 1 jar).

Wash and dry the dogwood. Fill three-quarter cans with boiling water. Pierce the fruits in some places, then pour water out of the cans and put the cornel in them, interspersed with cloves and laurel leaves. Put water on a small flame and dissolve salt and sugar in it. Add vinegar and pour in jars with berries. Hermetically close the banks and turning them, wrap.

To learn how to cook the cornel in the marinade, see the next video.