Guests are already on the threshold! Such an announcement is difficult to frighten a real hostess, because she has in her pantry necessarily stocked several jars with appetizing appetizers, thanks to which for a few minutes you can cover a decent table. Recipes of these marinades and pickles are a real heritage of the family name and are passed from grandmother to granddaughter. They manage to surprise the guests and arrange a small family holiday among the gray everyday life. Today we will prepare marinated gooseberries, the recipe of which can become a real "gold reserve".This appetizer perfectly complements meat dishes, and the taste of crispy juicy berries, even in a frosty winter, will take you on warm summer days. Let's start cooking!
How to marinate gooseberry?
We are all used to the fact that berries are mainly prepared by desserts - jams, jams, etc. Therefore, the pickling of gooseberries seems to us to be something unusual, especially if the finished product will act as a salty snack. But once you try this piece of culinary art once, you will prepare gooseberries exactly the same way and in no other way.
And even if today domestic marinades and pickles are not in vogue, let them say that it is much easier to buy already ready in the nearest supermarket - every real hostess knows that no store product in the jar can compare with a branded home. Ask your grandmother if she regrets about the time spent preparing the pickles, and she will say no. And any of us will respond in the same way, because it's nice to open a jar of your gooseberry on a cold winter night, put a crispy berry in your mouth and close your eyes with pleasure. Spicy, pungent and at the same time sour taste of this snack will be an ideal companion for any meat or fish dish, and if on the doorstep suddenly there will appear expensive guests, such gooseberries will perfectly cope with the role of a delicious aperitif!
Gooseberries with garlic
Pickled gooseberries with garlic are rolled without sterilization, which simplifies the cooking process. This snack can be stored long enough - until the next season. It is enough to put jars in a cool dark place and open them as necessary.
Ingredients for one half-liter jar are as follows:
- gooseberries - per volume of a half-liter jar;
- sweet pepper - 2 peas;
- black pepper - 2 peas;
- carnations - 2 boxes;Garlic -
- - 8 lobules;
- laurel leaf - 1 piece;
- dining room 9% vinegar - 2 tablespoons;
- salt - 1 tablespoon;
- sugar - 3 tablespoons;
- water 0.5 liters.
Important! The main secret of this recipe is that it is necessary to select dense large berries, you can even slightly under-ripe. Otherwise, instead of crunchy fruits in the jar, the compote pulp will float!
Let's start cooking.
- We sort out the berries and cut the tails from two sides with the help of small scissors. After that, each fruit is pierced with a toothpick in several places.
- Take the sterilized jars and put garlic, cherry leaves, cloves, pepper and bay leaves on the bottom.
- Fall asleep to the top of gooseberries.
- Cooking marinade: we combine sugar, salt and water, bring this mixture to a boil and immediately pour into the jar. We cover with a lid, we put a thick towel on top and leave it for 10 minutes.
- Next, the marinade is poured into a saucepan and again brought to a boil.
- We pour vinegar into the jar, add marinade and tightly cork for future use.
- Pickled gooseberries for meat are ready!
Tip! If you could not find the cherry leaves, then they can be replaced with black currant leaves!
Pickled gooseberries
The following recipe for pickled gooseberries does not include garlic, but the taste of the prepared dish does not get worse.
Prepare products:
- dense gooseberries - 1.4-1.5 kg;
- leaves of cherry or currant - 8-10 pcs.;
- dried cloves - 12-14 capsules;
- pepper fragrant - 12-14 peas;
- sugar - 7-8 tablespoons;
- salt - 1,5 tablespoons;
- essence acetic 70% - 3 teaspoons.
How to cook?
- Wash the fruits of gooseberries, remove the tails and leaves.
- Fill berries with half-liter jars, top with cloves, sweet pepper and 2 currant leaves.
- Bring the water to a boil and pour it on the gooseberries in the jars.
- After 5 minutes, the water from the cans is drained into a saucepan, we add a handful of cherry or currant leaves and boil for about 5-7 minutes.
- Remove the leaves from the marinade, add 1 glass of water, salt, sugar and bring it back to the boil.
- Fill the brine with gooseberries and after 5 minutes again merge into a saucepan. Again, bring the marinade to a boil, add the vinegar and fill the berries. Immediately roll up the lid.
Be sure to try to cook such a pickle - this dish will not leave anyone indifferent! After all, it is proved that domestic conservation, cooked with love, can not be compared in quality with any store product! Bon Appetit!