Cucumbers with gooseberries for the winter without vinegar: pickling recipe with photo

Marinated cucumbers with gooseberries - a very interesting and colorful appetizer. Ripe berries and small cucumbers are usually added there. This perfect combination gives an incomparable taste and aroma. Cucumbers with gooseberries for the winter are crispy, they will decorate any table even for a holiday, they can be eaten with any dish.

Sterilized snack jars keep for over a year in a cool place. S alted gooseberries will surprise many guests. In the bank they look interesting and colorful. It is very important to learn all the important nuances of preparing this s alting to get the right taste and long-term storage.If you do not add vinegar to the pickling, then with proper preparation, it can be stored in the refrigerator all winter.

Ingredients included

Canned gooseberry cucumbers contain the simplest products that are in the garden, or they can be purchased at any store. Vinegar is not usually added, so the snack is considered easy and safe for digestion.

For this recipe for one jar you need to take:

• Half a kilo of gooseberries, ripe, preferably pink or yellow;
• 600 grams of cucumbers, small and crispy;
• 3-4 garlic cloves;
• Dill sprigs to taste;
• S alt two tablespoons;
• Sugar one tablespoon.

You can also use large cucumbers, only then it is better to cut them into pieces.So they are better saturated with brine. Small gherkins do not cut, cut only the ends. It will be tastier to take cucumbers with pimples. Gooseberries are taken in light varieties, these berries give a delicate aroma to cucumbers. Together they look very nice in a jar and on a plate.

If you strictly observe all proportions, do not forget to add anything, then the cucumbers will turn out exactly the taste you need.

Detailed description of the recipe

To be able to please yourself with a fragrant cucumber in winter, it is important to follow the rules of the recipe when pickling, do everything in order. First, wash all the vegetables, cut off the ends of the cucumbers. You can soak them in cold water for a couple of hours. Gooseberries are sorted out, dried on a towel.

Greens are also washed. Garlic is peeled, divided into slices, washed and dried. Greens and garlic can be put in jars whole, but you can also cut them finely. This is done to taste.

Banks usually take liter jars for such a recipe, they are washed thoroughly. Then they must be sterilized. They are doused with boiling water, held over steam, then dried on a cloth.

Put greens and garlic into a clean, dry jar. Cucumbers are also placed tightly, leaving a place in the jar for berries. Gooseberries are added last.

To prepare the marinade, pour clean water without scale into the pan, put s alt and sugar according to the recipe. Stir, and then put on the stove and boil. Then the contents of the jars are poured with this marinade to the neck. Close the lids and turn over. You can do it differently: first pour jars of vegetables with hot water, insist, and then drain and boil the brine.

When the jars are cool, you can put them in the basement or in the refrigerator. Due to their size, they do not take up much space, they are convenient to store and eat.

Cooking rules

It will not be possible to marinate without sterilization, as this is a sure way to prevent the contents of the jar from fermenting. There are a few rules to follow when harvesting cucumbers with gooseberries.

1. In order not to kill all the beneficial properties of greens and berries, you can let the marinade cool down a bit.
2. Vegetables are taken only fresh, he althy, not rotten. Greens should not be lethargic, yellowed.
3. Quality s alt is chosen for pickling. It mainly depends on this how long the workpiece will be stored, whether it will burst.
4. You can eat a pickled product no earlier than three months later, only then it begins to ripen in a jar.
5. The secrets of the right taste are stored in the marinade, if you add the right ratio of all products there, then the appetizer will turn out very tasty.
6. Cucumbers are always soaked before being ready.

Tin covers are chosen, it is best to buy new ones every time for new blanks. The date and name of the snack are signed on the banks. This snack is stored in a cold place.

Reviews from those who cooked

Vlada: I have been canning gooseberries with cucumbers for several years in a row. The taste of this snack is excellent, sweet and sour, has a delicate aroma. I sterilize the jars, add an aspirin tablet, so they can be stored for more than a year in the refrigerator. Berries and acid are of great benefit to the body in the cold season. And the presence of a sonorous crunch, a sweetish and spicy aftertaste always indicates that pickled cucumbers are cooked correctly.

Pickling cucumbers with gooseberries for the winter without vinegar can be mastered by everyone. The recipes are not very complicated, you just need to know the basic requirements of how to improve their taste and keep them for a long time. The reviews of those who prepared this appetizer are admiring. Experiment more often with homemade preparations.

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