Cooking pickled gooseberries

Preserving products for the winter, many gardeners for some reason do not take into account the gooseberry.And if they remember him, they let him in on jam or compote. Meanwhile, this berry can be very well marinated. Let's take a look at the most popular gooseberry canning recipes.

Gooseberry is a universal berry for seaming, with the addition of certain ingredients, it can acquire very different tastes. For its seaming often use cinnamon, cloves or currant leaves. If you are indifferent to sweets and prefer salty canned goods more, then you have such bold options as dill, horseradish or garlic. With all this, gooseberries are really rolled up. It easily absorbs the taste of spices and as a result, radically changes its taste.

Let's start with the classic recipe for canning gooseberries. Marinade prepared according to this recipe can be found most often. For a liter jar of marinade you need:

• berries - six hundred grams;
• cinnamon - one small spoon;
• Clove buds - five pieces;
• pepper - four peas;
• sugar - half a glass;
• Vinegar - a big spoon.

Stages cooking.

1. Top down pour in the jar of gooseberries. Sprinkle with cinnamon, pepper and cloves.
2. Pour a liter of water into the pot and bring to a boil.
3. After that, pour sugar into water and stir over low heat until complete dissolution. When the sugar is completely dissolved - turn off the heat and add vinegar to it.
4. Pour water into the jar with berries. Again, pour the water in the pan about half.
5. Boil it and put the jar, covered with a lid, right in the pan with water.
6. Make the smallest fire and hold the jar for eight minutes. After that, you can roll up the jar.
7. Roll the rolled up jar with a lid, wrap it in a blanket and leave it for a day.
8. When the jar has cooled, store it in a cool place.

Delicious gooseberry marinade is ready. This recipe is a classic and the resulting gooseberry will be very sweet with a light spicy flavor. Now let's find out how something more unconventional is being prepared.

As mentioned earlier, the gooseberry can be salted. This option will have a much more unusual taste than the previous one, and will not be much like the gooseberry you are used to. But it's definitely worth a try for everyone, because the feedback on this marinade is only positive. Ingredients per half liter marinade:

• berries - three hundred grams;
• carnation - three asterisks;
• pepper - three peas;
• sugar - one big spoon;
• salt - teaspoon;
• Vinegar (preferably 9%) - two large spoons;
• currant leaves (also fit cherry) - three leaves.

Before cooking, do not forget to sort the berries and remove all old and rotten berries, as well as all the garbage.

Prepare the marinade as follows.

1. Sort through and prepare the gooseberries. Put it in pre-sterilized jars.
2. Add the cloves and pepper.
3. Boil half a liter of water and pour it into the jar. Cover and leave for half an hour.
4. When the jar has cooled, pour all the water out of it into the pan. Throw currant leaves there and put it on the stove.
5. When the brine boils, reduce the heat to a minimum and leave it for five minutes.
6. After that, remove the leaves from the pan, you can throw them away.
7. Add salt and sugar to the brine and mix until dissolved.
8. If, after cooking, there is not enough water left in the pot, you can add a little more boiled or cold, and then boil.
9. After that, add the brine to the berries and do not touch the hour.
10. Then again pour it into the pan and boil. As the boil, add vinegar, mix and pour into the jar.
11. Roll up the can. Turn it over, wrap it up in something and leave to cool.

Keep cold jar in need of cold. Before you put it, do not forget to check if there are any cracks on it, and also if the lid is firmly seated.

There is another option, how to preserve salted gooseberries. It differs from the previous one in that water does not need to be boiled, therefore, the preservation process will be easier and faster. On liter of marinade you will leave:

• berries - enough to fill the jar to the top;
• allspice - five peas;
• garlic - two cloves;
• dill - two umbrellas;
• leaves from red currant - five things;
• salt - four large spoons;
• sugar - two big spoons.

To prepare, take only the young and strong gooseberries.

Stages.

1. Place currant leaves, garlic, dill umbrellas and peppers on the bottom of the sterilized jar.
2. Pour the berries in the jar.
3. Take a liter of hot water and pour salt and sugar into it. Stir well.
4. Pour water into the jar. Screw the lid on and put it in the fridge.

As you can see, in this method you do not need to boil water, or even roll up the jar. This greatly simplifies the process of preparing the marinade, but reduces its shelf life. It is necessary to store such marinade in the refrigerator and at most several months.

The next version of gooseberry has a very interesting taste with a light spicy aroma. He is obliged to this extremely interesting set of ingredients, for it you will need:

• berries - a little less than you need for a full can;
• currant leaves - three pieces;
• garlic - two teeth;
• chili - half;
• Dill umbrellas with seeds - two pieces;
• mint - two leaves;
• vinegar - five large spoons;
• salt - three large spoons.

Prepare the marinade as follows.

1. Put the bottom of the jar with currant leaves and mint, and put garlic and dill on them. Pour in the gooseberries.
2. Boil a liter of water. Fill it with gooseberries (do not forget to preheat the jar).
3. Cover and let it sit for a few minutes.
4. After that, pour the brine into the pan, boil and refill in the jar. Leave for five minutes.
5. Pour the brine again, add salt and boil again.
6. When boils, turn off the heat and pour vinegar.
7. After that, pour the pickle back into the jar, now you can roll it up.
8. We turn over the rolled up jar and wrap it in a blanket, leave it for a day.
9. Store in a cool, dark place.

This recipe came to us from Moldova, such a gooseberry marinade there most often does not eat in its pure form, but is used as a snack for fish or meat. It tastes like salted cucumbers or tomatoes, but with a gooseberry flavor.

In the end I would like to recall some key points of the marinade seaming process. and once again emphasize all their importance.

• Do not forget about the sterilization of cans and lids before seaming. In this way, you can greatly increase the shelf life of your roll-in. In addition, you protect yourself from food poisoning in case there were harmful microorganisms in the bank.
• After seaming the billet, it is imperative to turn it over, wrap it in something warm and leave it for a day (with the exception of seaming prepared by cold canning). You will give the fruit the opportunity to get additional heat treatment and once again save the banks from the appearance of cracks due to temperature changes.
• Be sure to warm the jars before starting canning. Before you pour boiling water during cooking, check if your can is too cold. If you give boiling water to touch cold glass, it is likely to crack or burst at all.
• For hot canning, choose only strong berries of the gooseberry. If you pickle the ripe gooseberries, you will end up with a jelly like mass.Leave the overripe berries on the jam or preserve them in a cold way.
• Do not be afraid to move a little away from the recipe and add your own ingredients to the marinade. As mentioned earlier, the gooseberry is able to absorb almost every taste. If you think that this or that shade will suit him - be sure to try. If you are not quite sure, then you can always make one jar for a sample.
• After you open the pickled gooseberries for the first time, you should eat it as soon as possible, because after that it spoils pretty quickly. It will become unusable approximately two to three weeks after opening. At first, you may not even notice a change, but you should not risk your health.

How to cook salted gooseberries, see the following video.