Pickled gooseberry

Good hostesses are unlikely to be afraid of the arrival of unexpected guests, if only because they know how to cook quickly, tasty and almost nothing. However, the main secret of a really good hostess is the art of home canning. Miraculous pickles and all kinds of marinades, the recipe for the preparation of which is transmitted from grandmother to granddaughter, and there is precisely this "gold reserve, " which you can surprise the invited and uninvited guests, and also arrange a real daily holiday for loved ones and relatives.

And it does not matter that today it is no longer so fashionable to be able to preserve, salt and marinate. And even though some argue that it is much easier to buy a ready-made jar of pickles from a nearby grocery store - in fact, no industrial marinade can compare with a domestic one.

Moreover, there are such recipes for blanks that you will definitely not be able to buy in the store. For example, salted and pickled gooseberries, which can be served as an original snack, leaving any tomatoes and cucumbers far behind. The rather savoury, sweet-and-sour flavour, with notes of spice, just shades fish and meat dishes perfectly, fitting perfectly into the salad or vinaigrette. And in the role of a snack, pickled gooseberry for aperitif is completely firmly in one of the leading positions.

True, there are also secrets when preparing pickled gooseberries at home. So, the main subtlety in the preparation of pickled gooseberries is that the berries should be characterized by a dense consistency, be quite large and slightly underripe. Moreover, guessing the required degree of not ripeness is considered a whole art, because if you make a mistake, you can get flesh in compote instead of an amazing snack.

In general, the process of preparing pickled gooseberries is not much different from the method of harvesting other berries. Spices and spices are laid on the bottom of the cans in which pickled gooseberries will be stored: allspice, cinnamon (better whole), clove buds, as well as dill umbrellas. The marinade can be used both hot and chilled - it is prepared in advance and consists of water, edible salt, sand sugar and table vinegar.

If you like the spicier flavour of pickled gooseberry, you can play a little with the pouring, choosing your own proportions. After that, fresh clean berries fall asleep and take cover with a sheet of blackcurrant. Sterilized jars are covered with lids and rolled up. By the way, some hostesses pierce the berries with toothpicks, but it is done when the gooseberry is too mature and hot filling is used.