Pickled cucumbers with gooseberries are a very interesting and bright appetizer. Ripe berries and small cucumbers are usually added there. This perfect combination gives an incomparable taste and aroma. Cucumbers with gooseberries turn out crispy for the winter, they will decorate any table, even for a holiday, they can be eaten with any dish.
Sterilized jars of snacks can be stored for more than a year in a cool place. Salted gooseberries will surprise many guests. In a jar they look interesting and colorful.It is very important to study all the important nuances of preparing this pickling to obtain the desired taste and long-term storage. If you do not add vinegar to the pickling, then if prepared correctly, it can be stored in the refrigerator all winter.
Ingredients included in the composition
Canned cucumbers with gooseberries include the simplest products that are available in the garden, or they can be purchased at any store. Vinegar is not usually added, so the snack is considered light 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 crunchy;
- 3-4 cloves of garlic;
- Dill sprigs to taste;
- Salt two tablespoons;
- Sugar one tablespoon.
You can also use large cucumbers, but then it is better to cut them into pieces. This way they will be better saturated with brine. Small gherkins are not cut, only the ends are trimmed. It will be tastier to take cucumbers with pimples. Gooseberries are taken of 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 follow all proportions and don’t forget to add anything, then the cucumbers will taste exactly the way you want.
Detailed recipe description
To be able to delight yourself with aromatic cucumber in winter, it is important to follow the recipe rules when pickling and do everything in order. First, wash all the vegetables and cut off the ends of the cucumbers. You can soak them in cold water for a couple of hours. Sort out the gooseberries and dry them on a towel.
The greens are also washed. The garlic is peeled, divided into cloves, washed and dried. Greens and garlic can be placed whole in jars, but you can also chop them finely. This is done to taste.
Usually liter jars are used for this recipe and they are washed thoroughly. Then they need to be sterilized. They are doused with boiling water, kept over steam, and then dried on a cloth.
Place herbs and garlic in a clean, dry jar. The cucumbers are also placed tightly, leaving space in the jar for the berries. The gooseberries are placed last.
To prepare the marinade, you need to pour clean water without scale into the pan, add salt and sugar according to the recipe. Stir and then put on the stove and boil. Then this marinade is poured into the contents of the jars up to the neck. Close the lids and turn over. You can do it differently: first pour hot water into jars of vegetables, let them sit, and then drain and cook the brine.
When the jars have cooled, you can put them in the basement or in the refrigerator. Due to their size, they do not take up much space, they are easy to store and eat.
Cooking rules
It will not be possible to pickle without sterilization, since this is a sure way to prevent the contents of the jar from starting to ferment. There are several rules that should be followed when preparing cucumbers and gooseberries.
- In order not to kill all the beneficial properties of greens and berries, you can let the marinade cool a little.
- Vegetables are taken only fresh, healthy, not rotten. Greens should not be limp or yellowed.
- For pickling, choose high-quality salt. It is this that mainly determines how long the workpiece will be stored and whether it will burst.
- You can eat the pickled product no earlier than three months later, only then does it begin to ripen in the jar.
- The secrets of the right taste are stored in the marinade; if you add the correct ratio of all products there, the appetizer will turn out very tasty.
- Cucumbers are always soaked before being ready.
The lids chosen are tin; it is best to buy new ones each time for new workpieces.The cans are labeled with the date and name of the snack. This snack is stored in a cool place.
Reviews from those who prepared
Vlada: For several years in a row I have been canning gooseberries and cucumbers. The taste of this snack is excellent, sweet and sour, and has a delicate aroma. I sterilize the jars and add an aspirin tablet, so they can be stored for more than a year in the refrigerator. Berries and acid bring great benefits to the body during the cold season. And the presence of a ringing crunch, a sweet and spicy taste always indicates that the pickled cucumbers are prepared correctly.
Anyone can master pickling cucumbers with gooseberries for the winter without vinegar. The recipes are not very complicated, you just need to know the basic requirements on how to improve their taste and preserve them for a long time. The reviews from those who prepared this appetizer were admiring. Experiment with homemade preparations more often.
