Recipes for making pickled garlic with gooseberries for the winter:
The billet, which contains pickled garlic with gooseberries, has a tart taste and piquant aroma. Housewives who made canned food in this way claim that first of all they want to eat gooseberry berries. Canned food can be served for lunch, dinner, used as an addition to a meat or vegetable dish. You don't need to heat it up: gooseberries with garlic are good cold.
The recipes listed here are suitable for those who are fasting or on a diet, the jar can be opened for a festive table or when unexpected guests come.
The classic way
Garlic with berries can be preserved without sterilization, but the empty container must first be steamed. Pickled gooseberries with garlic can be stored for a year or more, although this is unlikely to happen: the excellent taste ensures that everything will be eaten long before the new harvest.
For harvesting, you need to take strong, whole gooseberries and healthy (not sick) chives.
A set of products for the preparation of 5 jars of 0.5 l:
- green or red gooseberries - how many will fit;
- Jamaican pepper - 15 peas;
- cloves - 10 boxes;
- garlic - 40 cloves (8 per 1 can);
- lavrushka - 5 sheets;
- food vinegar 9% - 10 tbsp. spoons;
- coarse salt - 5 tbsp. spoons without a slide;
- cherry leaves - 10 pcs.;
- granulated sugar - 15 tbsp. heaped spoons;
- water - 2.5 liters.
If there are no cherry leaves, they can be replaced with currant leaves.
Like other recipes, this one involves using strong, undamaged berries. The gooseberries are sorted out, the stalks and tails are cut off, then 3 - 5 punctures are made in each berry with a toothpick. Garlic and spices are placed in the prepared container.
To the very top, the container is filled with gooseberries. The marinade is immediately prepared: sugar and salt are put into the water, boiled, poured into jars, without cooling. Cover with lids, but until they are sealed, cover with a thick blanket on top. Let the jars of gooseberries and garlic sit like this for 10 to 12 minutes. Next, the marinade from them is poured into a bowl and allowed to boil.
After that, pour the vinegar, turn it off, stir the marinade and fill the jars with it.
Now the garlic piece should stand until it cools in a room at room temperature, after which it can be taken to the cellar or put on the balcony. This appetizer is good to serve with meat, fish, vegetables. There are different recipes where pickled garlic with gooseberries can be used as a side dish.
Salted berries
The recipe is interesting in that it does not contain salted garlic, but the taste of the gooseberry does not deteriorate from this. To preserve products for the winter without garlic, you need dense, slightly unripe berries of green, pink or red color.
Composition and quantity of products:
- gooseberries - 1.5 - 1.6 kg;
- cherry or currant green leaves - 10 - 12 pcs.;
- dried cloves - 14 - 15 boxes;
- vinegar essence 70% - 3 tsp;
- granulated sugar - 8 - 8.5 tbsp. spoons;
- allspice (Jamaican) pepper - 14 - 15 pcs.;
- salt - 1.5 tbsp. spoons.
No vegetable oil is used in this recipe!
Before pickling the berries, they are washed, sorted, debris is removed, tails are cut off on both sides. The gooseberries are packed in glass jars with a volume of 0.5 liters, spices (pepper, cloves) are laid out on top, so that it is equally everywhere. At this time, water boils on the stove. It is poured into jars, covered with lids and left for 5 - 7 minutes.
The water is again poured into the pan, the leaves are poured there. After the water has boiled for 7 to 8 minutes, the leaves are taken out. Sugar and salt are poured into the dishes, another glass of boiled water (200 ml) is added and allowed to boil. When the salt and sugar dissolve, pour the gooseberry with brine and leave for 5 minutes. Pour into dishes again, bring to a boil and fill the jars. Immediately after that, pickled garlic with gooseberries is hermetically sealed.
Grape recipe
Canned garlic with grapes is a ready-made dessert dish. With slight variations, housewives use similar recipes. Here is how a visitor of one of the oldest culinary forums speaks about him: "We marinate garlic with quiche-mish and ordinary grapes with seeds, open several jars for the New Year, and the guests eat this appetizer very first!"
Let's make it from large red grapes, but in principle you can take any.
Product set:
- grapes and garlic - in any proportion, it is better to take equally;
- water - 1 l;
- coarse salt - 2 tbsp. spoons without a slide;
- sugar - 2 tsp;
- vinegar 9% - 200 ml.
The grapes are selected sweet, but slightly unripe, then they will not lose their presentation, do not burst and will have their original shape. It is advisable to use a seedless variety, but this is not critical.
The preparation of garlic boils down to washing it, removing the husk, but not completely, but only the upper thin film. The main dense rind is left. Break the garlic into 2 halves so that each one has cloves. The core (it looks like a rod) is removed along with the bottom.
The grapes are washed, and the tail is not completely cut off, but so that a small piece remains. It can be left in the form of small twigs, and some are generally canned in bunches. Previously, almost any hostess pickled this way.
Banks are pre-sterilized. You can do this over the kettle or in the oven, or even better if you have a microwave. In a microwave oven, jars are sterilized in 4 minutes. For those who are afraid that germs will remain, we can recommend turning on the oven twice for 3 minutes. The dishes are placed in the microwave with the necks up, and one jar must be placed with water. After sterilization, the jars are very hot, you can burn yourself!
Take the steamed container with a towel, put it on the table (on a thick towel) and let it cool slightly. The lids are boiled for several seconds in an ordinary dish on the stove: putting them in the microwave is strictly prohibited!
Garlic is placed in cooled jars, grapes are placed in the space between it or in layers. The way of laying depends on what the hostess uses - bunches, twigs or individual berries. The filled container is poured with boiling water, kept for 10 minutes, then the water is poured out - it is no longer useful.
The brine is boiled: clean water is collected, salt and sugar are dissolved, after boiling, vinegar is poured. Glass containers are filled with marinade to the very top. The number of ingredients in the recipe is calculated for 4 jars of 0.5 liters. Next, the container is sealed with lids. Screw or ordinary metal will do, depending on which neck the cans have.
To check the tightness, the container is turned upside down, and so that the conservation does not cool down so quickly, it is sealed.A day later, pickled garlic with gooseberries or grapes is put on the balcony or in the cellar. After 55 - 60 days, you can open and taste.
With red currant
Garlic and currant recipes are one of the most original. It is necessary to take whole bunches without disassembling them into individual berries. Any heads of garlic for pickling for the winter are suitable - large or small.
Product set:
- hot garlic - 2 kg;
- red currant - 0.5 kg;
- coarse salt (without iodine) - 3 tbsp. spoons;
- filtered water - 1 l;
- citric acid - at the rate of 1 teaspoon per 1 liter jar.
Garlic is disassembled into wedges, washed and soaked in water for a day. They take it out, wash it and put it in the jars, alternating layer by layer with bunches of currants. Water is poured into a saucepan, sugar and salt are dissolved in it, allowed to boil and vinegar is added, brought to a boil again and poured into jars. Cover with something on top and incubate for 3 - 4 days.
For several days, fermentation will occur in the jars - this is normal. When it's over, the cans are closed with plastic lids and put out in the cold. In this case, it is not required to seal the container with a sealing wrench.
Spicy seasoning
This preparation for the winter from garlic and gooseberries is done simply and quickly. Stored in the refrigerator for several months. For the first time, it is better to cook it a little, because not everyone likes the taste and aroma of cilantro.
Product set:
- gooseberries - 1 kg;
- garlic heads - 300 g;
- cilantro greens - 1 bunch;
- cilantro seeds - 1 tbsp. the spoon;
- granulated sugar and salt to taste;
- vegetable oil - 2 tbsp. spoons.
Cilantro (herbs), gooseberries and garlic are washed and dried. Cilantro seeds are spread in a frying pan, heated well, but not fried. The cilantro leaves are finely chopped together with the stems. Gooseberries and garlic are chopped in a blender. The mass is mixed with chopped herbs.
The seeds are pounded in a pistil, then they are added to the bulk. Salt, sprinkle with sugar, add butter, mix and taste. If it turns out sour or undersalted, add the missing ingredient. Cover with plastic lids and refrigerate.
