Hello! My name is Elena Bazhenova.
I'm glad to welcome you at my kitchen!
This year I had a good crop of gooseberries.
I prepared compote and jam.
Finally I decided to cook something unusual.
We are all got used to that fact, that we can only make sweet dishes of the berries.
Pickled gooseberries - a rare guest on our table.
It is a great appetizer.
For the first time I decided to cook a half-liter jar of gooseberry.
Who wants to - make with me.
The result will be only in six months.
Take 300 grams of gooseberry,
1 tbsp of sugar, 1/3 tbsp of salt,
spices: 3 inflorescences cloves, 3 fragrant peppercorns,
2 tbsps of 9% vinegar,
a few leaves of blackcurrant or cherries.
Take a sterilized jar.
Also sterilize a lid.
Prepare gooseberries:
well wash, remove the tails and inflorescences.
Put gooseberries into ther jar.
Adding here cloves and pepper.
Fill with boiling water.
Cover with a lid and leave to cool.
The brine in a jar has cooled down.
Temperature in the jar is about 45蚓/110蚌.
Pour the brine from the jar back into the pan.
Add the cherry leaves.
I have 7 pieces.
Put to boil.
Reduce the heat to a minimum, when water boils.
Boil the leaves for 4-5 minutes.
Five minutes passed.
Remove the leaves.
Add the sugar.
Salt.
Mix.
Add some water, because it evaporates during boiling.
A little bit.
We bring the brine to a boil.
The brine is boiled.
Fill the jar with the brine.
Leave to cool.
The brine is cooled when you can hold the jar in your hands.
Pour the brine into the pot.
Bring to a boil.
Once the brine boils, add the vinegar.
Mix.
We are waiting when the first bubbles appear.
You can pour brine into the jar.
Cover with the sterilized lid.
Roll.
Overturn the jar upside down.
Check on if there is no leak.
Wrap it.
Reserve so until cool.
After the jar has cooled down, turn it over back.
Store at room temperature.
Can be stored in the pantry.
Pickled gooseberries are ready!
Cook with pleasure and enjoy!
TASTY DIALOGUE WITH ELENA BAZHENOVA
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