Pickled garlic with gooseberries for the winter: cooking recipes

The preparation, which contains pickled garlic with gooseberries, has a tart taste and spicy aroma. The housewives who made canned food in this way claim that it is gooseberries that they want to eat first of all. Preservation can be served for lunch, dinner, used as an addition to a meat or vegetable dish. No need to reheat: gooseberries with garlic are good cold.

The recipes given here are suitable for those who are fasting or on a diet, a jar can be opened for a festive table or when unexpected guests have arrived.

The classic way

Garlic with berries is preserved without sterilization, but empty containers must first be steamed. Pickled gooseberries with garlic can last a year or more, although this is unlikely to happen: the excellent taste ensures that everything will be eaten long before the new harvest.

For harvesting, you need to take strong, whole gooseberries and he althy (not diseased) garlic cloves.

Set of products for cooking 5 jars of 0.5 l:

• green or red gooseberry - how much will go in;
• Jamaican pepper - 15 peas;
• cloves - 10 boxes;
• garlic - 40 cloves (8 per 1 jar);
• lavrushka - 5 sheets;
• food vinegar 9% - 10 tbsp. spoons;
• coarse s alt - 5 tbsp. spoons without a slide;
• cherry leaves - 10 pcs;
• granulated sugar - 15 tbsp. spoons with a slide;
• water - 2.5 l.

If there are no cherry leaves, they can be replaced with currant ones.

Like the other recipes, this one calls for strong, undamaged berries. The gooseberries are sorted out, the stalks and tails are cut off, then 3-5 punctures are made in each berry with a toothpick. Garlic and spices are laid out in the prepared container.

The container is filled with gooseberries to the very top. The marinade is immediately prepared: sugar and s alt are put into the water, boiled, poured into jars without cooling. Cover with lids, but do not cork yet, cover with a thick blanket on top. Let jars of gooseberries and garlic stand like this for 10 to 12 minutes. Next, the marinade from them is poured into a bowl and allowed to boil.

After that, pour the vinegar, turn it off, stir the marinade and fill the jars with it.

Now the garlic preparation should stand until it cools in a room with room temperature, after which it can be taken to the cellar or put on the balcony. This snack is good to serve with meat, fish, vegetables. There are various recipes where pickled garlic with gooseberries can serve as a side dish.

S alted berries

The recipe is interesting in that it does not contain s alted garlic, but the taste of gooseberries does not deteriorate from this. To preserve products for the winter without garlic, you will need dense, slightly unripe berries of green, pink or red color.

Composition and quantity of products:

• gooseberries - 1.5 - 1.6 kg;
• cherry or currant green leaves - 10 - 12 pieces;
• dried cloves - 14 - 15 boxes;
• acetic essence 70% - 3 tsp;
• sugar sand - 8 - 8.5 tbsp. spoons;
• allspice (Jamaican) pepper - 14 - 15 pcs.;
• s alt - 1.5 tbsp. spoons.

No vegetable oil is used in this recipe!

Before marinating the berries, they are washed, sorted, garbage removed, tails cut off on both sides. The gooseberries are packed in 0.5 liter glass jars, spices (pepper, cloves) are laid out on top so that it is evenly distributed everywhere. At this time, water boils on the stove. It is poured into jars, covered with lids and left for 5 - 7 minutes.

The water is again poured into the pan, the leaves are poured into it. After the water boils for 7-8 minutes, the leaves are pulled out. Sugar and s alt are poured into the dishes, another 1 cup of boiled water (200 ml) is added and allowed to boil. When the s alt and sugar dissolve, pour the gooseberries with brine and leave for 5 minutes.Again, pour into the dishes, bring to a boil and fill the jars. Immediately after this, pickled garlic with gooseberries is hermetically sealed.

Recipe with grapes

Garlic preserved with grapes is a ready-made dessert dish. With slight variations, housewives use similar recipes. Here is how a visitor of one of the oldest culinary forums speaks about him: “We marinate garlic with quiche and ordinary grapes with stones, for the New Year we open several jars, and guests eat this appetizer very first!”.

We will cook from large red grapes, but in principle you can take any.

Product set:

• grapes and garlic - in any proportion, it is better to take equally;
• water - 1 l;
• coarse s alt - 2 tbsp. spoons without a slide;
• sugar - 2 tsp;
• vinegar 9% - 200 ml.

Grapes are chosen sweet, but slightly unripe, then they will not lose their marketable appearance, will not burst and will have their original shape. It is advisable to use a seedless variety, but this is not critical.

Preparation of garlic comes down to the fact that it is washed, the husk is removed, but not completely, but only the upper thin film. The main dense peel is left. Garlic is broken into 2 halves so that each has cloves. The core (it looks like a rod) is taken out along with the bottom.

The grapes are washed, and the tail is not cut off completely, but to leave a small piece. It can be left in the form of small twigs, and some are generally preserved in clusters. Previously, almost any housewife marinated in this way.

Banks are pre-sterilized. You can do this over a kettle or in the oven, and if you have a microwave, even better. In the microwave, jars are sterilized in 4 minutes.For those who are afraid that germs will remain, it can be recommended to turn on the oven twice for 3 minutes. The dishes are placed in the microwave with their necks up, and one jar must be placed with water. After sterilization, the jars are very hot, you can burn yourself!

The steamed containers are taken with a towel, put on the table (on a thick towel) and let them cool down a bit. The lids boil for a few seconds in ordinary dishes on the stove: it is strictly forbidden to put them in the microwave!

Garlic is placed in the cooled jars, grapes are placed in the space between it or in layers. The method of laying depends on what the hostess uses - clusters, twigs or individual berries. The filled container is poured with boiling water, kept for 10 minutes, then the water is poured out - it is no longer useful.

The brine is boiled: clean water is collected, s alt and sugar are dissolved, vinegar is poured after boiling. Marinade fill glass containers to the very top.The amount of ingredients in the recipe is designed for 4 jars of 0.5 liters. Next, the container is sealed with lids. Screw or ordinary metal ones will do, depending on which neck the cans have.

To check the tightness, the container is turned upside down, and so that the preservation does not cool down so quickly, they are corked. A day later, pickled garlic with gooseberries or grapes is put on the balcony or in the cellar. After 55 - 60 days you can open and taste.

With redcurrant

Recipes of garlic with currants are one of the most original. It is necessary to take whole bunches, without disassembling them into individual berries. Any heads of garlic for s alting for the winter will do - large or small.

Product set:

• spicy garlic - 2 kg;
• red currant - 0.5 kg;
• coarse s alt (without iodine) - 3 tbsp. spoons;
• filtered water - 1 l;
• citric acid - at the rate of 1 teaspoon per 1 liter jar.

Garlic is disassembled into slices, washed and soaked for a day in water. They take it out, wash it and put it in jars, alternating in layers with bunches of currants. Water is poured into a saucepan, sugar and s alt are dissolved in it, allowed to boil and vinegar is put, brought to a boil again and poured into jars. Cover with something on top and keep 3 - 4 days.

The jars will ferment for several days - this is normal. When it is over, the jars are closed with plastic lids and taken out into the cold. In this case, it is not required to seal the container with a seaming key.

Spicy seasoning

This preparation for the winter of garlic and gooseberries is done simply and quickly. Keeps in the refrigerator for several months. For the first time, it is better to cook it a little, because not everyone likes the taste and aroma of cilantro.

Product set:

• gooseberries - 1 kg;
• garlic heads - 300g;
• cilantro greens - 1 bunch;
• cilantro seeds - 1 tbsp. spoon;
• granulated sugar and s alt - to taste;
• lean oil - 2 tbsp. spoons.

Cilantro (greens), gooseberries and garlic are washed and dried. Put cilantro seeds in a frying pan, warm well, but do not fry. The cilantro leaves, along with the stems, are finely chopped. Grind gooseberries and garlic in a blender. The mass is mixed with chopped herbs.

The seeds are crushed in a pestle, then they are added to the bulk. S alt, sprinkle with sugar, add oil, mix and taste. If it turned out sour or unders alted, add the missing ingredient. Cover with plastic lids and refrigerate.

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