Several recipes for pickled garlic with red currants for the winter
Is there a bed with winter garlic in the garden, currant bushes in the garden? If you have all this on your personal plot, I suggest making pickled garlic with red currants. The healing properties of this piece are exceptional. All components are simply stuffed with substances useful for the body.
Benefit
You will immediately start sterilizing the jars as soon as you find out how much benefit pickled garlic with red currants brings. Read on and wonder what this pickled vegetable can do:
- Strengthens the heart muscle.
- Improves the functioning of the kidneys and intestines.
- Strengthens bones.
- Will enhance the secretion of gastric juice.
- Improves blood clotting.
- Destroys germs.
- Strengthens the immune system.
- It will help cleanse the body of harmful substances.
The list is impressive. It makes sense to master some recipes for its preparation.
Marinate with currants
The fruits of the red currant will act as the main preservative, so we will do without vinegar essence. Let's start cooking pickled garlic with red currants.
The heads will have to be disassembled into cloves, peeled, cut off the bottoms. Pour cold water over the slices for a day. Pick the berries together with the twigs.
For 2 kg of cloves, 0.5 kg is required. We put them in a basin, fill them with cold water. We will change the water several times. Throw the berries in a colander. Let's start preparing the marinade.
Pour 1 liter of water into a saucepan, add 1 tsp of citric acid. and 3 tbsp. l. salt. Do not forget about sugar - for this volume of water you need 1 tbsp. l. Bring the water to a boil. The components will dissolve, the marinade is ready, you can marinate.
While the marinade was being prepared, we managed to:
- Wash and sterilize the jars.
- Sort out the berries.
- Lay the cloves and currant twigs in layers.
Pour marinade into beautifully laid jars. We put the cans on a pallet and cover them with lids. For 3 days, juice will flow from them - the result of fermentation. When the fermentation process is over, seal the pickled garlic. Store in the cold.
Separate the berries if the marinade jar is confusing.
With ginger and currant
Let's start cooking garlic with currants and ginger. You will get a delicious, savory snack. During seasonal colds, it will be especially useful for the immune system.
To prepare an appetizer, you need a little ginger: for 0.4 kg of berries and 5 large heads, only 50 g. This recipe requires wine vinegar (white). You only need 250 ml. For this volume of products, take 200 ml of water, sugar and coarse table salt in a tablespoon.
We clean the heads, divide them into separate teeth, wash them. We separate the currants from the branches and also rinse them in several changes of water. Prepare a marinade for cloves from sugar, water and salt.Bring it to a boil, then lower the teeth and boil for another 5 minutes, pour in the vinegar at the end.
Divide the ginger, peeled, into 2 parts. There is enough raw material for two small cans. Divide the berries into two parts, put them in jars. We send the ginger there. Pour hot marinade with cloves on top. We roll up the banks. Store in a cool place.
Apple cider vinegar and red currant - garlic marinade
Recipes in which the main ingredient is garlic heads are very diverse. We can cook young garlic in red currant juice. It will be a very spicy snack. Red currant juice will give the dish a pink hue.
Let's prepare liter jars. Let's clear as many heads as can fit into them. To make the scales easier to clean, soak the heads in warm water. For cooking, squeeze 1 glass of currant juice.
Pour the juice into a pot of water. You need 1 liter of it, add 4 tablespoons of sugar there, apple cider vinegar - 100 g, 2 tablespoons of table salt. Bring the filling to a boil, pickle the cloves laid out in liter jars.
Each can, before rolling up, needs to be sterilized for 5 minutes. Store vegetables preserved in this way in a cellar or refrigerator.
Be sure to prepare an original appetizer - garlic for the winter - according to any of the recipes. Pickled is no less healthy than fresh. In addition to the proposed options, you can use other types of blanks, where instead of currant juice they take beets or beetroot juice, various types of vinegar and seasonings.
