Pickled garlic with red currant for the winter

Redcurrant with garlic for the winter is a tasty and healthy addition to the main dishes. Recipes for preparing snacks are simple and the availability of the necessary ingredients.

The benefits of garlic with red currant

 A distinctive feature of garlic is its unique taste and smell, as well as nutritional and medicinal properties. The value of the bulbous plant is preserved even in canned form. In combination with red currants, the use of a pickled product has the following effect on the body:

• activates the immune system;
• strengthens bone tissue;
• has an antimicrobial effect;
• reduces blood clotting;
• accelerates the excretion of secretions from the respiratory tract;
• cleanses the body of toxins;
• stimulates the secretion of gastric juice;
• improves bowel and kidney function;
• prevents the formation of cholesterol plaques.

A pickled product contains much less vitamins. But even in this form, it has a positive effect on the functioning of the thyroid gland and the heart.

Red Currant Pickled Garlic Recipes

Recipes for canning garlic cloves and heads are inexpensive because they use ingredients that are on hand. The cooking process is easy and fast.

In pickling garlic, red currant plays the role of a natural preservative. It makes the preparation tastier and more fragrant. To do this, whole fruits are used in the preparation, it is possible with twigs, squeezed currant juice.

A simple recipe for red currants with garlic for the winter

A simple pickling option involves using a red berry with branches, which gives the workpiece a special taste. For canning you will need the following ingredients:

• garlic heads – 2 kg;
• purified water – 1 l;
• red currant berries – 500 g;
• citric acid – 1 tsp;
• salt – 3 Art. l .;
• sugar – 1 tsp

The cooking process consists of the following steps:

1. Peel the garlic heads from dirt, pour cool water and leave for a day.
2. Sterilize jars.
3. Wash the bunches of red currants with garlic under running water.
4. Put the vegetable crop with red berries in sterilized jars in layers.
5. Prepare the marinade: bring water with sugar, salt and citric acid to a boil.
6. Fill containers with boiling marinade.
7. Put the jars on a pallet and ferment for 3 days.
8. At the end of the fermentation process, roll up the workpiece with lids and put it in the cold.

After canning, some varieties of garlic acquire a blue or green tint, but this does not affect the taste properties.

Garlic marinated in red currant juice

The workpiece has a richer taste due to the use of freshly squeezed currant juice in the recipe. During conservation, the following proportions must be observed:

• garlic heads – 1 kg;
• berry juice – 250 ml;
• water – 1 l;
• vinegar – ½ cup;
• salt – 30 g;
• sugar – 30

Stages of preparation:

1. Separate the garlic cloves from the husk and wash under cold water.
2. Dip a colander with garlic cloves for 2-3 minutes in a container with boiling water, then wash again.
3. Put the product in pre-sterilized jars.
4. Prepare syrup for pouring: boil water with sugar and salt.
5. Add table vinegar to the marinade.
6. Fill jars with hot marinade and roll up.

Marinade with redcurrant juice has a sour taste. To soften such properties, add spices – cloves, coriander, dill umbrellas or reduce the amount of vinegar.

Ginger garlic with red currant

Adding ginger to preservation enhances its pungency and piquancy. In cooking, both heads and cloves of garlic are used. This does not affect the taste.

For cooking you will need the following products:

• garlic heads (large) – 5-6 pcs.;
• currant fruits – 250 g;
• ginger roots – up to 100 g;
• wine vinegar – 1 cup;
• water – 300 ml;
• salt – 30 g;
• granulated sugar – 30

To prepare the preservation, you must follow these steps:

1. Separate and wash garlic cloves.
2. Separate the fruits of red currant from the branches and rinse them.
3. Wash and cut into cubes ginger roots with peel.
4. Arrange red berries and ginger in sterilized jars.
5. Prepare marinade: boil water with sugar and salt.
6. In a boiling marinade, boil the garlic cloves for 2-3 minutes.
7. Add vinegar to the mixture.
8. Pour hot marinade with garlic evenly into jars and roll up.

Garlic with apple cider vinegar and red currant

Apple cider vinegar differs from table vinegar in a milder effect and an unusual taste. To prepare 1 liter of the workpiece, the following proportions are used:

• garlic – up to 300 g;
• water – up to 1 liters;
• currant juice – 1 glass;
• apple cider vinegar – 50 ml;
• granulated sugar – 60 g;
• salt – 30 of

Technology of preparation:

1. Peeled garlic cloves pour hot water for 2-3 minutes.
2. Prepare the filling: dilute sugar, salt, juice from redcurrant berries and vinegar in water.
3. Arrange the garlic cloves in jars, pour the prepared solution and sterilize.
4. Roll up the containers tightly, turn them upside down.

When preparing the fill for preservation, it is better to use cold water. Indeed, during sterilization, the marinade must be boiled for up to 10 minutes.

Pickled garlic with red currant

Preparing this recipe is quite simple. The finished product can be obtained only after 1-1,5 months.

Ingredients:

• water – 0,5 l;
• currant juice – 1 glass;
• garlic heads – 1 kg;
• sugar – ½ cup;
• salt – 2 tbsp l.

In preparation, you must follow the following sequence:

1. Peel the garlic heads from the top husk, leave in cold water overnight.
2. Place garlic in sterilized containers.
3. Prepare the brine: dissolve sugar, salt in water, add currant juice with vinegar.
4. Pour jars with garlic with prepared brine, leave for fermentation at a temperature of +15 to +20 ° C.

Cold boiled water is used to prepare the brine. In the recipe, you can add spices to taste: pepper, bay leaf, coriander.

What to serve pickled garlic with red currant

Pickled garlic is a good addition to the festive table. Such a product stimulates the appetite and speeds up the digestion of food. Therefore, it is combined with meat or vegetable dishes, as a spicy additive. It is used in the preparation of pizza and salads.

Garlic pickled cloves are often used as an independent snack. Their use will be especially useful in the winter to maintain immunity in the fight against seasonal diseases.

Terms and conditions of storage

Unlike fresh, canned garlic lasts longer – up to 2 years. The marinated product, which has passed the sterilization process and is hermetically sealed, is stored in a dark place at a temperature of 0 to +15°C with a relative humidity of not more than 75%. In such cases, conservation is placed in pantries, small closets or cellars.

Pickled dishes are best stored at +5°C. If the product was not sterilized during the preparation process, it is placed in a refrigerator or other cool room.

Conclusion

Redcurrant with garlic for the winter has several cooking options that differ in flavors. Such an unusual snack will not only diversify the diet, but will also be healthy in the cold seasons.