Pickled Red Currant Recipes

Pickled red currants are an exquisite addition to meat dishes, but this is not its only advantage. Perfectly preserving useful properties and freshness, it often becomes a decoration for a festive table. But its main advantage is the ease of preparation.

Useful properties of pickled currants

Pickled currant retains vitamins in full:

• vitamin A improves vision, immunity, the functioning of the digestive system;
• vitamin E strengthens hair, skin and nails;
• a group of vitamins B (B1, B2, B3, B5, B6, B7, B9) is necessary for the natural functioning of the whole organism;
• ascorbic acid.

It is also rich in minerals:

• potassium;
• sodium;
• calcium;
• phosphorus;
• iron;
• magnesium.

Black berry contains chlorine and sulfur, essential oils, glucose. Reduces the likelihood of vascular diseases, improves the activity of the liver, kidneys, is effective in the treatment of gums and teeth, helps fight pathogens and heartburn.

The red berry gives elasticity to blood vessels, so it is useful to use it in any form for diabetics and those suffering from swelling. Helps in the fight against anemia if you eat about 30 g per day during the menstrual cycle.

Pickled Currant Recipes

For a classic blank you will need:

• red currant (volume at the discretion);
• 500 ml of pure water;
• vinegar 9% 100 ml;
• allspice;
• greens (basil, parsley or bay leaf are perfect);
• cinnamon;
• sugar 10 Art. l.

Step-by-Step Recipe:

1. Rinse the berry well under running water several times, sort it out, leaving large fruits and twigs (optional).

   

2. Distribute in sterilized jars, add washed and dried greens (you can wipe with a towel), pour boiling water for 5-10 minutes.

   

3. Boil water for the marinade, add sugar, cloves, pepper, a piece of cinnamon, bay leaf. Stir constantly until sugar dissolves. Add vinegar, mix again, remove the marinade from the stove.

   

4. Pour hot marinade into jars up to the neck. Roll up the lids, let cool (you can turn the lid down), then move to a cool place.

   

Redcurrant looks especially impressive with twigs in the winter on the table.

Harvesting pickled black berries is not much different from red. It is necessary to rinse, sort out and pay special attention to spices. For 1,5 kg of a well-selected berry, the following ingredients will be required:

• 100 g of acetic acid 9%;
• 450 g of pure water;
• ground black pepper;
• cloves;
• grass;
• ground cinnamon 2 tsp

The cooking process is the same. The main thing is to keep the proportions.

Red pickled currants for the winter

An exquisite berry that complements meat dishes is marinated with cucumbers. The proportions are as follows:

• 1-2 kg cucumbers
• 10 cloves of garlic;
• 500 g of currants;
• 500 ml of water;
• 3-4 sprigs of dill;
• 1 st. l. vinegar 9%;
• 1,5 Art. liter. sugar;
• 1,5 Art. l salts;
• bell pepper;
• currant, cherry and horseradish leaves.

Recipe:

1. Soak cucumbers in cold water for 4 hours.

   

2. Greens, garlic and pepper are placed at the bottom of the jar.

   

3. Cucumbers are laid, currants are poured on top.

   

4. The filled jar is filled twice with boiled water. After the first time, let it brew for 10 minutes. When boiling again, add sugar, salt and vinegar to the water.

   

5. After pouring the resulting marinade into the jar, it must be immediately twisted, turned upside down and let it brew for at least a day. After that, pickled red currants with cucumbers can be served at the table.

   

The unusual taste of red currant with cucumber is piquantly combined with baked turkey, chicken. Berries marinated according to this recipe with garlic are often served in restaurants with lemon wedges and pork chops. Surprising your family is now so easy!

Black currant pickled for the winter

Pickled blackcurrant with beets is very easy to prepare. For a half-liter jar you will need the following ingredients:

• 300 g of boiled beets;
• 75 g black currant;
• Cinnamon, allspice, cloves (to taste);
• 20 grams of sugar;
• 10 g salt;
• 35-40 g 9% vinegar.

Step-by-Step Recipe:

1. Peel the beets, rinse, cut into cubes or strips, put in jars. Rinse and sort out blackcurrants, adding 4 part of berries to 1 parts of chopped beets.

   

2. Prepare a solution of spices, sugar, vinegar, salt and boiled water. Fill jars with hot solution.

   

3. Cover jars with boiled lids, heat in a water bath in boiling water. Liter – 10 minutes, half-liter 7-8 minutes.

   

4. Cork jars, cool, transfer to a pantry or other cool place. The product will be ready for use in a day. To achieve a rich taste, it is best to open jars no earlier than after 2-3 weeks.

What do pickled currants eat with?

Pickled red currants with sprigs are served with meat dishes and desserts. From it you can independently prepare the gravy for the side dish, you just need to grind it with a blender or fork, add spices, pour over the resulting sauce.

Pickled berries are used for pies, buns, homemade ice cream, yogurt. To prepare yogurt, you need to mix the berries with sour cream with a blender, adding vanillin – the dessert is ready.

Terms and conditions of storage

Pickled red currants are stored for up to 3 years in a cool place. To avoid mold in an open jar, you need to add sugar. The more acidic the berry, the more sugar will be required. It will keep for 2-3 days at room temperature without refrigeration.

Conclusion

Pickled red currants, like black currants, are easy to prepare. Its taste and useful properties will fully justify the time spent in the kitchen.