Marinate the currants for half an hour.
How to pickle currants
Products
For 2 liters of pickled currants
Red currant – 1,2 kilogram
Sugar – 450 grams
9% vinegar – 2 teaspoons
Water – 800 milliliters
How to pickle currants
1. Wash 1,2 kg of ripe red currant.
2. Place the berries in jars, add water to the top.
3. Pour water from cans into a saucepan, add 450 grams of sugar. Boil the syrup.
5. Pour red currants in jars with boiling syrup, cover with lids.
6. Sterilize the currant jars for 3 minutes.
7. Pour a teaspoon of 9% vinegar into each jar, then roll up the lids.
Wrap up the overturned jars with a blanket and let them cool.
Delicious facts
– Both white and black currants are suitable for pickling.
– Marinate currants can with twigs… A full bunch of pickled currants looks impressive, suitable for decorating desserts and main courses. Pickled currants have a spicy sweet and sour taste that goes well with meat and fish.
– When pickling currants, you can use spice… Place 5 clove buds, 5 allspice peas and a piece of cinnamon on the bottom of the jar until it is filled with berries. Currant has a pronounced taste, you should not interrupt it using large amounts of spices.
– Pouring with cold water, laid in currant banks, is required for accurate determination amount of syrup… 50% water can replace currant juice, but then the sugar rate needs to be doubled.
– Sterilize the jars in a pot of boiling water. Make a small fire after boiling water.
– Can be dispensed with without sterilization – use the triple fill method. It consists in pouring the berries with boiling syrup, followed (after 10 minutes) by draining the syrup, boiling it again and returning it to the jars.
– Vitamins and vitamins are preserved in pickled currants oxycoumarin – a substance that is extremely useful for the prevention of heart attack.