Marinate currants for half an hour.
How to pickle currants
Products
For 2 liters of pickled currants
Red currants – 1.2 kilograms
Sugar – 450 grams
9% vinegar – 2 teaspoons
Water – 800 milliliters
How to pickle currants
1. Wash 1.2 kilograms of ripe red currants.
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 syrup.
5. Pour red currants in jars with boiling syrup, cover with lids.
6. Sterilize jars with currants for 3 minutes.
7. Pour a teaspoon of 9% vinegar into each jar, then roll up the lids.
Wrap the inverted jars with a blanket and let them cool.
Tasty Facts
– For pickling, both white and black currants are suitable.
– You can pickle currants with sprigs . A full bunch of pickled currants looks spectacular, suitable for decorating desserts and second courses. Pickled currants have a piquant sweet and sour taste that goes well with meat and fish.
– When pickling currants, you can use spices . Put 5 cloves, 5 allspice and a piece of cinnamon in 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.
– Filling with cold water, placed in jars of currants, is required to accurately determine the amount of syrup . 50% of water can be replaced with currant juice, but then the sugar rate should be doubled.
– Sterilize jars in a pot of boiling water. Make a small fire after boiling water.
– You can do without sterilization – use the triple filling method. It consists in pouring berries with boiling syrup, followed (after 10 minutes) by draining the syrup, boiling it again and returning to the jars.
– Pickled currants preserve vitamins and oxycoumarin – a substance that is extremely useful for preventing a heart attack.