Pickled gooseberries with and without garlic: recipes for preparations for the winter

Pickled gooseberries are a great snack, but few people know how to cook them properly. Indeed, most often sweet desserts are cooked from striped berries: jam, compote, jam, confiture. By pickling the fruits, you can get a tasty addition to various meat dishes. The rules for pickling with different spices will be described below.

Secrets of cooking pickled gooseberries for the winter

Preparing pickled gooseberries for the winter, knowing the recipes, is not difficult at all, it will take a little time. To make the preparation tasty, appetizing, you need to know some of the features of pickling, the rules for choosing fruits.

You need to pickle large, slightly unripe berries, since soft ones turn into porridge. Petioles and the remnants of inflorescences are cut from each fruit with nail scissors, after which each berry is pierced with a toothpick so that they do not burst during canning.

For canning, use salt, sugar, vinegar. In addition, you can add to taste:

• cloves, black peppercorns, other spices;
• currant or cherry leaves;
• various spicy herbs.

You can pour the fruits with hot brine. If the fill is cold, sterilization is required.

For preservation and long-term storage, it is advisable to use glass containers with a volume of 500 to 800 ml, since it is not recommended to store the product after opening. Dishes and lids for preservation must be thoroughly rinsed and sterilized.

There are certain proportions of ingredients that must be observed. They are designed for 3 kg of fruits:

• cloves and allspice - 30 pcs.;
• leaves - a handful;
• sugar - 250 g;
• salt - 90 g;
• 9% table vinegar - 15 g.

The classic recipe for pickled gooseberries for the winter

Recipe composition:

• 0.3 kg of fruit;
• 3 pieces of allspice and cloves;
• 25 g sugar;
• 30 ml vinegar;
• 10 g salt;
• currant or cherry leaves - to taste.

How to marinate correctly:

1. Put the berries, spices in a jar, pour boiling water.
2. After half an hour, pour the liquid into a saucepan, put the cherry leaves in it and boil.
3. After 5 minutes, remove the herbs, add a little water, salt, sugar and boil the brine.
4. Pour the boiling brine into a container, cover with a lid and wait 40 minutes until the contents become warm.
5. Pour water into a saucepan, boil, pour in vinegar, pour over the fruits.
6. For sealing, screw or metal caps can be used. Put the workpiece upside down and wrap it up with a blanket or towel.
7. For a cooled snack, choose a cool place where no light enters.

Gooseberry recipe marinated with currant leaves

For canning, you will need (for a 0.7 liter can):

• 0.5 kg of fruits;
• 1 tbsp. water;
• 10 g salt;
• 15 g granulated sugar;
• 50 ml vinegar;
• 1 tsp allspice;
• 4 carnation stars;
• 4 currant leaves.

The nuances of the recipe:

1. The prepared berries are dried on a napkin or in a colander.
2. Leaves are laid at the bottom of the jar, on top - gooseberries up to the shoulders.Half of the spices indicated in the recipe are also sent here.
3. The brine is boiled for 3 minutes with sugar, salt, and the rest of the spices.
4. The pan is set aside and table vinegar is poured in.
5. All the resulting liquid is poured into a glass container, covered with a lid, sterilized for 10 minutes. The time is counted after the water boils.
6. During sterilization, the gooseberries change color, but the brine remains light.
7. The jars are sealed, put on a lid, wrapped in a towel until they cool completely at room temperature.

How to pickle gooseberries with cherry leaves

It is better to preserve red gooseberries according to this recipe.

Composition:

• fruits - 3 kg;
• cherry leaves - 6 pcs.;
• allspice and cloves - 20 pcs.;
• sugar - ½ tbsp.;
• salt - 90 g;
• vinegar solution - 45 ml.

Stages of work:

1. The jars are filled with half the leaves, red gooseberries, spices, and filled with boiling water.
2. After 5 minutes, pour the liquid into a saucepan, add the rest of the cherry leaves and bring to a boil.
3. After 3 minutes, take out the leaves, add salt and sugar.
4. The brine is again poured into the contents of the container.
5. After 5 minutes, the water is again drained, after boiling, vinegar is added.
6. The resulting brine is poured into gooseberries, the containers are rolled tightly.
7. Put on a lid, cover with a blanket until it cools completely.

Gooseberries marinated with garlic for the winter

This recipe does not provide for sterilization, which is very popular with many housewives.

A container with a volume of 0.5 liters will require:

• berries to fill the container up to the shoulders;
• 2 pcs. allspice, black pepper and cloves;
• 8 cloves of garlic;
• 1 bay leaf;
• 30 ml of 9% vinegar;
• 75-80 g sugar;
• 30 g salt;
• 500 ml of water.

How to marinate correctly:

1. Put cherry leaves, garlic cloves and other spices in steamed jars.
2. Fruits down to the shoulders.
3. Pour the contents of the jar with a boiling solution boiled from salt and sugar, cover with a lid on top.
4. After 10 minutes, drain the liquid into a saucepan, boil the brine again.
5. Pour vinegar into a glass container, fill it to the very top with a boiling solution and roll up with a sterile lid.

Spicy gooseberry pickled with spices

The more spices the preparation contains for the winter, the tastier and more aromatic the appetizer turns out. By prescription you need to take:

• fruits - 0.7 kg;
• cinnamon - 1/3 tsp;
• carnation - 3 stars;
• allspice - 3 peas;
• currants - 1 sheet;
• water - 1.5 l;
• sugar - 50 g;
• salt - 30;
• table vinegar 9% - 200 ml.

Pickling method:

1. Dried berries are placed in steamed jars, all spices and leaves are sent there.
2. Pour the contents of the jar with a solution cooked from salt, sugar, vinegar.
3. Then pasteurization is performed. The duration of the procedure is no more than 10 minutes from the moment of boiling.
4. Remove the glass container from the water, roll up the lids.
5. Turn the striped berry blank onto the lids to make sure it rolls tight. Leave the jars in this form until they cool.

How to pickle gooseberries with mustard seeds for the winter

In some recipes, the amount of sugar is reduced by using honey.

The composition of the recipe for a container of 0.75 ml:

• 250 g berries;
• 100 g granulated sugar;
• 2 tbsp. l. honey;
• 1 tbsp. water;
• 50 ml wine vinegar;
• 1 tsp. dill and mustard seeds;
• 2 garlic cloves.

Features of canning:

1. First you need to boil the brine with sugar and salt.
2. Dip gooseberries into boiling liquid for 1 minute.
3. Catch the fruits with a slotted spoon and transfer to prepared jars.
4. Put garlic, mustard, dill in a saucepan with brine. Then add vinegar. After boiling, add honey.
5. Pour the resulting liquid into glass containers to the top.
6. Without rolling, pasteurize for 3-4 minutes so that the berries do not boil
7. Roll up the cooled berries, put on the lids. After cooling, store the snack in a dark place.

The original recipe for gooseberries marinated with mint and hot peppers

Spicy food lovers can take advantage of this recipe. A can of 0.8 liters will require:

• berries - 0.8 kg;
• garlic - 2 cloves;
• sprigs of mint, dill - to taste;
• horseradish and cherry leaves - 2 pcs.;
• hot pepper - 2 pods.

For 1 liter of brine:

• vinegar 9% - 5 tbsp. l .;
• salt - 2 tbsp. l.

How to marinate:

1. Spices and herbs - to the bottom of the jar, then gooseberries - to the shoulders.
2. Boil water and pour over the contents.
3. After 5 minutes, pour the liquid into a saucepan and boil it. Repeat one more time.
4. Before the last pouring, add salt and vinegar to the jar, roll up.
5. Seal containers, turn over, wrap with a towel.

Sweet pickled gooseberries for the winter

There are recipes for making sweet pickled gooseberries for the winter. If this is your first time eating a snack, you can start with a trial preparation. Next year, if your family members appreciate the dish, more can be done.

Recipe composition:

• 0.6 kg of unripe berries;
• 1 tsp cinnamon;
• 5 carnation stars;
• 4-5 peas of allspice;
• 150 g granulated sugar;
• 1.5 tbsp. l. vinegar.

Operating procedure:

1. Put berries in steamed jars, then add spices and herbs.
2. Boil 1 liter of water, add sugar, then vinegar.
3. Pour the contents of the jar, cover with lids.
4. Place the glass containers in a pot of hot water and place on the stove. After boiling, keep on low heat for 8 minutes.
5. Cork pickled fruits with metal lids, put under a fur coat for 24 hours.
6. Store in a cool place.

How to pickle gooseberries with caraway seeds for the winter

The composition of the snack for a 750 ml jar:

• 250 g gooseberries;
• 100 g sugar;
• 1 tbsp. water;
• 2 tbsp. l. honey;
• 50 ml vinegar;
• 1 tbsp. l. mustard seeds;
• 1 tsp. coriander and caraway seeds;
• 2 cloves of garlic.

Cooking method:

1. Boil the syrup from water and sugar.
2. Transfer the berries to a sweet liquid for 1 minute.
3. Take out the fruits and transfer to a jar.
4. Pour some of the liquid into a bowl, cool and dissolve honey in it.
5. Add the remaining ingredients to the syrup, except for honey and vinegar, boil the brine.
6. When the contents of the pot boil, pour in the honey water and remove from the stove.
7. Pour the berries with brine, roll up and turn the jar upside down, wrap.
8. Store the cooled workpiece in cool and dark conditions.

Pickled gooseberry recipe with herbs and cilantro seeds

To get a tasty snack for the winter, many housewives add greens. It can be dill, parsley, basil. In a word, what you like best. There should be no more than a bunch of greens.

Products for harvesting:

• berries - 0.8 kg;
• greens of your choice - 200 g;
• coriander seeds (cilantro) - 10 g;
• bay leaf - 1 pc .;
• table vinegar - 75 ml;
• salt - 3.5 tbsp. l.

The nuances of the recipe:

1. Wash and dry the berries.
2. Wash the greens in running water, spread them on a napkin to drain the water.
3. Boil water with salt, bay leaves, coriander seeds.
4. Add vinegar after 5 minutes.
5. While the brine is cooking, put the berries in sterile containers to the top and cover with a lid.
6. Place the jar in a pasteurizing pot for 15 minutes.
7. After that, seal with metal lids, put upside down.
8. Store the pickle in a cellar, basement or closet without access to light.

Storage rules

Pickled striped fruits that are prepared with multiple fillings or pasteurization can be stored in any cool place out of the sun. This can be a cellar, basement, refrigerator. As long as there is no frost, the jars can be left in the pantry. The workpieces in brine, if this does not contradict the recipe, can be stored until the next harvest.

Conclusion

Pickled gooseberries are an excellent vitamin supplement for poultry and meat in winter. Using the recipes above, you can diversify the family's diet. The appetizer can be put on the festive table, surprising the guests with the unusual culinary use of striped fruits.

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