Many housewives prefer to cook a variety of preservation for the winter according to traditional recipes. Pickled red currants - an unusual appetizer, which will be a great addition to meat dishes on the festive table. And how to properly pickle the fruits - later in the article.
Selection and preparation of ingredients
When preparing the basic ingredient, you need to pay attention to the presence of twigs. Most often, experienced housewives do not remove the stalks in order to give the workpieces a more pronounced aroma. And the berries themselves should not have signs of spoilage.
Remember to carefully sterilize glass jars and lids to protect the preservation from the negative effects of bacteria and germs.
The recipe for pickled red currants for the winter
0.5 L 30 min
Energy value per 100 g:
- The washed berry is placed in a jar and poured with boiling water for 5 minutes.
- Water is drained and boiled again with spices, salt and sugar. After these ingredients dissolve, vinegar must be added.
- Pour the finished marinade up to the top and tighten.
- You can decorate baked meat, cheese or vegetable slices, and serve with a variety of pickles.
Features of storage of blanks
Pickled berries should be stored in the refrigerator or in a cool, dark place. If the blanks are placed in the basement, then storage can be extended until the end of spring.
The finished dish tastes sweet and sour, with a bright, memorable aroma. Spicy appetizer will delight not only your household, but also pleasantly surprise guests.