How to pickle gooseberries
Products
For 4 liters of pickled gooseberries
Gooseberry - 3 kilograms
Sugar - 12 tablespoons
Salt - 3.5 tablespoons
Carnation - a large handful of inflorescences
Allspice - a large pinch
Cherry leaves - a handful (about 30 pieces)
Acetic essence 90% - 4 teaspoons
How to pickle gooseberries
1. Wash 3 kilograms of gooseberries, carefully clean the berries from twigs and inflorescences.
2. Put the gooseberries on the hangers of the jars.
3. On top of the gooseberries, in each jar, put some inflorescences of cloves and peppercorns.
4. Pour boiling water over the jars and leave for 7 minutes.
5. After 7 minutes, drain the water into a saucepan.
6. Put a large handful of cherry leaves, 12 tablespoons of sugar, 3.5 tablespoons of salt in a saucepan and simmer the marinade under a closed lid over medium heat for 5 minutes.
7. After 7 minutes, remove the leaves and pour the marinade over the gooseberries for 5 minutes.
8. After 5 minutes, pour the marinade into a saucepan and bring to a boil.
9. Add vinegar essence to the marinade and mix.
10. Pour the marinade over the gooseberries and roll up the jars.
Fusofacts
- When marinating gooseberries, the jars do not need to be sterilized, since they are processed by pouring the boiling marinade three times.- Blackcurrant leaves can be used instead of cherry leaves.
- Pickled gooseberries are great as an appetizer and also as an addition to salads. It has a spicy sweet and sour taste and well sets off the taste of meat and fish.
- The calorie content of gooseberries in the marinade is 71 kcal / 100 grams.