Currant Vinegar Recipes

Currant vinegar at home is a useful product that has received recognition from good housewives. Even the most ordinary dish in the form of the usual dumplings or cutlets will be appreciated by the guests if you add a couple of drops of homemade vinegar.

The benefits and harms of currant vinegar

Both berries and currant leaves contain a lot of vitamins and microelements, enzymes and natural antioxidants. Vinegar made from currants at home is more useful than ordinary synthetic vinegar, since it retains all the beneficial properties of berries and leaves.

The Good:

• strengthens the body and immunity;
• removes urea;
• strengthens the gums;
• helps fight viral and respiratory infections;
• prevents oncology and facilitates oncological rehabilitation;
• stimulates digestion;
• stimulates appetite.

Harm:

• increased secretion of the stomach;
• irritation of the gastric mucosa with ulcers and gastritis;
• allergic predisposition;
• liver pathology;
• thrombophlebitis;
• pregnancy and breastfeeding – with caution.

Currant vinegar recipes at home

There is an opinion that vinegar is prepared only from blackcurrant berries. However, it is not. There are a huge number of homemade recipes from currants of any variety, as well as currant leaves and twigs. If desired, currants are also supplemented with other berries and fruits of sour varieties.

blackcurrant vinegar recipe

The classic recipe for homemade vinegar is made from blackcurrant berries. Incredible aroma, beautiful shade and pleasant pronounced taste made this recipe the most popular.

For preparation it will be required:

• young twigs -500 gr;
• granulated sugar – 1,5 cups;
• blackcurrant berries – 1 cup;
• water passed through the filter – 2,5 liters;
• raisins – a few berries.

Method of preparation:

1. Shoots should be crushed, poured into a three-liter jar, filling it by a third. Send berries and raisins there, cover with sugar and pour water. Shake everything well a few times to dissolve the sugar.
2. The neck is covered with gauze in two or three layers and tied. The container is placed in a dark place and kept for a month. The pulp is stirred daily.
3. After the specified period, the liquid is filtered through cheesecloth, poured back and put in the same way for another two months.
4. Finally, after two months, the surface is cleaned of the accumulated mass, and the contents are filtered. The pure finished product is poured into small bottles, put in the refrigerator and used for food.

Blackcurrant vinegar perfectly complements vegetable summer salads, goes well with meats and sauces, goulash and hot dishes.

Sometimes mold forms during the fermentation process. This can happen if the proportions of the products were distorted or sanitary and hygienic requirements were violated (poorly washed berries, dirty dishes, unboiled water). A small amount of mold can be removed, but the taste and quality of the product, of course, will not be the same.

If the mold has covered a large area of ​​the container, then you will have to throw away all the contents.

redcurrant vinegar recipe

Red currant vinegar has a pleasant sweet and sour taste, a beautiful red color and a lot of useful properties. Instead of red currant, you can take white, or mix these two types together. The rest of the recipe does not change, the proportions are the same.

For preparation it will be required:

• red currant berries without twigs -500 gr;
• sugar – 2 large glasses;
• purified water – 2 liters.

Method of preparation:

1. The basis for the preparation of redcurrant vinegar is syrup. It is necessary to pour sugar with two liters of water and boil. Let it cool, then start preparing the vinegar.
2. Currants are kneaded with a wooden pusher, placed in a large jar and poured with the resulting syrup.

   

3. The neck is covered with a gauze napkin and tied. Put in the dark, and the pulp is stirred daily for two months.
4. Everything is filtered, drained and corked. After that, the product is ready.

Vinegar from berries and currant leaves

For preparation it will be required:

• fresh blackcurrant leaves – 500 gr;
• boiled water – 1 liter;
• sugar – 1 glass;
• blackcurrant berries – 1 cup.

Method of preparation:

1. Fresh leaves are washed, placed in a three-liter jar for half the volume and poured with a cooled liter of boiled water.
2. Add a glass of sugar, pure blackcurrants.
3. The container is tied on top with a cloth and placed in a cabinet for fermentation. Everything is stirred periodically, and after two months they get it.
4. Leaves and pulp are removed, the liquid is filtered through gauze or a small colander.

   

5. Vinegar is poured into bottles and put in the refrigerator.

Vinegar from currants and cherry leaves

Redcurrant vinegar with cherry leaf is much more fragrant. It is indispensable in the preparation of marinades, soaking meat and goulash, as well as various sauces for meat and fish dishes.

For preparation it will be required:

• red currant (berries and shoots) -500 gr;
• cherry leaves – 30 pcs.;
• sugar – 2 glass;
• water – 2 liters.

Method of preparation:

1. Crush the washed berries with a wooden pusher and release the juice.
2. Fold the crushed mass into a three-liter bowl, alternating layers with washed cherry leaves.
3. Dissolve sugar in chilled boiled water and pour over leaves and berries.
4. Mix everything, tie it with a cloth and put it in the closet. Stir everything daily for the first week, and then for another 50 days just monitor the fermentation so that the liquid does not spill out. If the liquid tries to escape, the accumulated gas must be released. The fabric is slightly opened, and then tied again.
5. After the expiration date, the product will stop fermenting and can be filtered. Ready vinegar is poured into small bottles and cleaned in the cold.

Homemade apple cider vinegar with currant leaves

Vinegar from sour apples and blackcurrant leaves is especially fragrant and healthy. This natural product is indispensable in the preparation of sauces for meat and delicate pastries.

For preparation it will be required:

• sour green apples -500 gr;
• black currant leaves – 500 gr;
• sugar – 2 cups;
• clean water – 2 liters.

Method of preparation:

1. Rinse the apples, cut into neat cubes, removing the core and seeds. Rinse currant leaves as well.

   

2. Boil syrup from water and sand, then cool it.
3. After that, put the leaves mixed with apple cubes in layers in a large jar, pour everything over with syrup.
4. Tie the neck of the jar with a breathable cloth and secure with an elastic band.
5. Remove the container in a dark place for about two months. It all depends on the variety of apples: the more acidic they are, the more intense the fermentation and the vinegar ripens faster. Every day you need to look at the liquid so that it does not run away.
6. After the expiration date, strain the liquid, pour into bottles and put in the refrigerator.

Terms and conditions of storage

Homemade vinegar will keep in the refrigerator for about two years before it sours. The taste and quality of the product is deteriorating, it is no longer beneficial, but harmful.

If the product suddenly becomes moldy before the specified period, it is thrown away. Mold poisoning is considered one of the most severe.

Conclusion

Currant vinegar at home is quite easy to prepare. After spending just a couple of hours, you can get a natural, environmentally friendly and healthy product and please your loved ones and guests with new culinary masterpieces.