It takes 1.5 hours to harvest 3 kilograms of pickled gooseberries.
How to pickle gooseberries
Products
For 4 liters of pickled gooseberries
Gooseberries – 3 kilograms
Sugar – 12 tablespoons
Salt – 3.5 tablespoons
Cloves – a large handful of inflorescences
Allspice – a large pinch
Cherry leaves – a handful (about 30 pieces)
Acetic essence 90% – 4 teaspoons
How to pickle gooseberries
1. Wash 3 kilograms of gooseberries, carefully clean the berries from twigs and inflorescences.
2. Put the gooseberries on the hangers of the cans.
3. On top of the gooseberries in each jar, put a few inflorescences of cloves and peppercorns.
4. Pour boiling water over the jars and leave for 7 minutes.
5. After 7 minutes, drain the water into a saucepan.
6. Put a large handful of cherry leaves, 12 tablespoons of sugar, 3.5 tablespoons of salt into a saucepan and boil the marinade under a closed lid over medium heat for 5 minutes.
7. After 7 minutes, remove the leaves and pour the gooseberries with marinade for 5 minutes.
8. After 5 minutes, pour the marinade into a saucepan and bring to a boil.
9. Add vinegar essence to the marinade and mix.
10. Pour gooseberries with marinade and roll up jars.
Tasty Facts
– When pickling gooseberries, jars can not be sterilized, as they are processed by pouring boiling marinade three times.
— Black currant leaves can be used instead of cherry leaves.
– Pickled gooseberries are great as a snack, as well as an addition to salads. It has a spicy sweet and sour taste and sets off the taste of meat and fish well.
– Calorie content of gooseberries in the marinade – 71 kcal / 100 grams.