Pickled Red Currants

Pickled Red Currants

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Ingredients for Cooking Pickled Red Currants

The main

  1. Red currant how much you collect

For marinade for 500 milliliters of water

  1. Sugar 10 tablespoons
  2. Vinegar 9% 100 milliliters
  3. Whole cloves to taste
  4. Allspice peas to taste
  5. Cinnamon stick small piece
  6. Fresh greens (basil, parsley, arrows of garlic) to taste
  • Main Ingredients Red Currant


Glass jars, stewpan, disposable paper towels, deep bowl.

Preparation of pickled red currants:

Step 1: prepare the currant.

Currant berries need to be sorted out and rinsed thoroughly in clean water. You do not need to remove them from the branches, pickle directly like that. The main thing is to remove all ugly or spoiled berries.
Place the washed currants on disposable paper towels and dry a little.
Attention: Only the most beautiful, large berries of red currant, which will look delicious on a plate, are suitable for marinating.

Step 2: pickle red currants.

Carefully lay the prepared red currants in pre-sterilized jars. After the berries, send twigs of greenery, which should first be thoroughly washed and also dried with paper towels. Pour all this beauty with boiling water, cover and leave on 5 minutes.
Then there are two ways: you can use the same water that we already poured into cans, or you can type new one. From the already used water, the brine will turn out to be richer, but from the new it will be beautiful and transparent, so choose. I will take fresh water, and the one in the jars, just salt in the sink.
Boil the right amount of water in a saucepan for the marinade. Add sugar, cloves, peas, allspice and a small slice of cinnamon. Bring to a boil and dissolve all the sugar. When there is no trace of sugar, pour vinegar into the marinade and, once again mixing, remove everything from the heat.
Pour the resulting marinade into jars of redcurrant immediately. Pour at the very neck so that there is almost no space left for air. Close the pickled red currants tightly with the lids and leave to cool completely. After a few hours, the workpiece can be cleaned in a cool dark place, and preferably in the refrigerator.

Step 3: serve the pickled red currants.

Pickled red currants look very impressive on the festive table. Just imagine: the height of winter, and you have absolutely fresh summer berries on your plate, so delicious and fragrant! Incredible, really! Surprise your guests at least all winter, most importantly, prepare more pickled red currants.
Enjoy your meal!

Recipe Tips:

- Currants need to be pickled in low jars of small volume, since it is mainly used for decoration, so you won’t just eat a lot at a time.

- I will not tire of repeating that for the preparation of preforms you need to use only pure spring or bottled water, but not the one that flows from your tap, even if it is boiled.