The preparation, which contains pickled garlic and gooseberries, has a tart taste and piquant aroma. Housewives who made canned food in this way claim that the first thing they want to eat is gooseberries. Canned food can be served for lunch, dinner, or used as an addition to a meat or vegetable dish. There is no need to heat it up: gooseberries with garlic are good cold.
The recipes given here are suitable for those who are fasting or on a diet; the jar can be opened for a festive table or when unexpected guests come.
Classic way
Garlic and berries can be preserved without sterilization, but the empty container must first be steamed. Pickled gooseberries with garlic can be stored for a year or more, although this is unlikely to happen: the excellent taste guarantees that everything will be eaten long before the new harvest.
To prepare, you need to take strong, whole gooseberries and healthy (not diseased) cloves of garlic.
A set of products for preparing 5 0.5 l jars:
- green or red gooseberries - as many will go in;
- Jamaican pepper - 15 peas;
- cloves - 10 boxes;
- garlic - 40 cloves (8 per 1 jar);
- bay leaf - 5 sheets;
- food vinegar 9% - 10 tbsp. spoon;
- coarse salt - 5 tbsp. spoons without a slide;
- cherry leaves - 10 pcs.;
- granulated sugar - 15 tbsp. heaped spoon;
- water - 2.5 l.
If there are no cherry leaves, they can be replaced with currant ones.
Like other recipes, this one involves using strong, undamaged berries. The gooseberries are sorted, the stems and tails are cut off, then 3 to 5 punctures are made in each berry with a toothpick. Garlic and spices are placed in the prepared container.
The container is filled to the very top with gooseberries. Prepare the marinade immediately: add sugar and salt to water, boil, pour into jars without cooling. Cover with lids, but do not seal yet; cover with a thick blanket on top. Let the jars of gooseberries and garlic stand like this for 10 - 12 minutes. Next, the marinade from them is poured into a bowl and allowed to boil.
After this, pour vinegar, turn it off, stir the marinade and fill the jars with it.
Now the garlic preparation should stand in a room at room temperature until it cools, after which it can be taken to the cellar or placed on the balcony. This appetizer is good served with meat, fish, and vegetables.There are different recipes where pickled garlic with gooseberries can serve as a side dish.
Salted berries
The recipe is interesting because it does not contain salted garlic, but this does not detract from the taste of the gooseberries. To preserve food 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 pcs.;
- dried cloves - 14 - 15 boxes;
- vinegar essence 70% - 3 teaspoons;
- granulated sugar - 8 - 8.5 tbsp. spoon;
- allspice (Jamaican) pepper - 14 - 15 pcs.;
- salt - 1.5 tbsp. spoons.
No vegetable oil is used in this recipe!
Before pickling the berries, they are washed, sorted, debris removed, and the tails cut off on both sides. Gooseberries are packaged in 0.5 liter glass jars, spices (pepper, cloves) are placed on top so that there is an equal amount everywhere. At this time, water is boiling 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, and the leaves are poured into it. After the water has boiled for 7–8 minutes, the leaves are pulled out. Add sugar and salt to the bowl, add another 1 glass of boiled water (200 ml) and let it boil. When the salt and sugar dissolve, pour the brine over the gooseberries and leave for 5 minutes. Pour into the container again, bring to a boil and fill the jars. Immediately after this, the pickled garlic and gooseberries are hermetically sealed.
Recipe with grapes
Garlic preserved with grapes is a ready-made dessert dish. Housewives use similar recipes with minor variations.This is how a visitor to one of the oldest culinary forums speaks about it: “We marinate garlic with quiche and ordinary grapes with seeds, on New Year’s Day we open several jars, and the guests eat this appetizer first!”
We’ll make it from large red grapes, but in principle you can use any.
Product set:
- grapes and garlic - in any proportion, it is better to take equal parts;
- water - 1 l;
- coarse salt - 2 tbsp. spoons without a slide;
- sugar - 2 teaspoons;
- vinegar 9% - 200 ml.
The grapes selected are sweet, but slightly unripe, then they will not lose their presentation, will not burst and will have their original shape. It is advisable to use a seedless variety, but this is not critical.
Preparing garlic comes down to washing it, removing the husk, but not completely, but only the top thin film. The main dense peel is left. The garlic is broken into 2 halves so that each has cloves. The core (it looks like a rod) is removed along with the bottom.
The grapes are washed, and the tail is not cut off completely, but so that a small piece remains. They can be left in the form of small branches, and some are even preserved in bunches. Previously, almost every housewife marinated this way.
The jars 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, we can recommend turning 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 get burned!
Take the steamed containers with a towel, place them on the table (on a thick towel) and let them cool slightly.The lids are boiled for a few seconds in ordinary dishes on the stove: putting them in the microwave is strictly prohibited!
Place garlic in cooled jars, and grapes in the space between them or in layers. The method of laying depends on what the housewife uses - bunches, twigs or individual berries. The filled container is poured with boiling water, left for 10 minutes, then the water is poured out - it will no longer be useful.
Boil the brine: take clean water, dissolve salt and sugar, and after boiling, pour in vinegar. Fill glass containers to the very top with marinade. The amount of ingredients in the recipe is calculated for 4 jars of 0.5 liters each. Next, the containers are sealed with lids. Screw or regular metal ones will do, depending on the neck of the cans.
To check the tightness, the container is turned upside down, and so that the preservation does not cool down so quickly, it is sealed. A day later, marinated garlic with gooseberries or grapes is placed on the balcony or in the cellar. After 55 - 60 days you can open and taste.
With red currants
Recipes for garlic and currants are some of the most original. You need to take whole bunches without separating them into individual berries. Any heads of garlic for pickling for the winter are suitable - large or small.
Product set:
- hot garlic - 2 kg;
- red currants - 0.5 kg;
- coarse salt (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 in water for a day. Take it out, wash it and put it in jars, alternating in layers with bunches of currants. Pour water into a saucepan, dissolve sugar and salt in it, let it boil and add vinegar, bring it to a boil again and pour it into jars. Cover with something on top and leave for 3-4 days.
Fermentation will occur in the jars for several days - this is normal. When it is finished, the jars are closed with plastic lids and taken out into the cold. In this case, there is no need to seal the container with a sealing wrench.
Spicy seasoning
This winter preparation of garlic and gooseberries is simple and quick to make. Stores 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 - 300 g;
- green cilantro - 1 bunch;
- cilantro seeds - 1 tbsp. spoon;
- granulated sugar and salt - to taste;
- vegetable oil - 2 tbsp. spoons.
Cilantro (greens), gooseberries and garlic are washed and dried. Place cilantro seeds in a frying pan, heat well, but do not fry. The cilantro leaves along with the stems are finely chopped. Gooseberries and garlic are ground in a blender. The mass is mixed with chopped herbs.
The seeds are crushed in a pestle and then added to the main mass. Salt, sprinkle with sugar, add butter, mix and taste. If it turns out sour or under-salted, add the missing ingredient. Cover with plastic lids and place in the refrigerator.
