First, gooseberry so that guests have something to eat in winter.

A little like me. gooseberryAnd the patience to pick it up green, pick out the seeds and brew the matchless emerald jam. So I decided to close a few cans of compote and try pickled meat to stock up. I started to spin, and yesterday my husband tried and said, "The royal snack is pickled gooseberry." Let's roll it up again.

Found the recipe somewhere online. Marinade turns out to be really delicious, and the berries themselves are spicy and spicy.

Today's edition. "Site" share instructions gooseberryGuests have something to eat in the winter. You gotta try it!



Pickled gooseberry Ingredients

• 300g gooseberry
• 3 pieces of cloves
• 3 pcs of scented pepper peas
• 30g sugar
• 3g salt
• 30ml vinegar
• 3 cherry leaf

Preparation

1. Wash the berries, dry them and remove their tails.
   
   
   
   
2. Sterilize the banks in the usual way. Put the berries in sterile jars.
   
   
   
   
3. Put pepper and cloves in jars, pour boiling water and wait until it cools.
   
   
   
   
4. Cooled water pour into a pan, add cherry leaves and cook for 5-6 minutes. Remove the leaves, add sugar and salt. If the water evaporated during boiling, pour more. Boil the brine.
   
   
   
   
5. Pour the gooseberry with a boiling marinade, cover the lids and leave until completely cooled, then add vinegar. Close the boiled lid, turn it upside down, wrap it in a blanket and leave it until it's completely cooled.
   
   
   
   

The Editorial Board also propose to familiarize yourself with the instructions for preparing “cold” jam from gooseberry with citrus fruits. Preparing very quickly and easily!





Such a pickled gooseberry would be great. supplementaryTo the bird and cheese. And you can put it on toast and coffee, and it'll be great. I like that this sauce is prepared quite simply and without much fuss, and the result exceeds all expectations.

And you're making some berries. sauces? Share, everyone is interested!