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Red currants with garlic for the winter are a tasty and healthy addition to main dishes. Recipes for preparing snacks are distinguished by their simplicity and availability of the necessary ingredients.
The benefits of garlic with red currants
A distinctive feature of garlic is its unique taste and smell, as well as nutritional and medicinal properties. The value of the bulbous plant is preserved even in canned form. In combination with red currants, the use of a pickled product has the following effect on the body:
- activates the immune system;
- strengthens bone tissue;
- has an antimicrobial effect;
- reduces blood clotting;
- accelerates the removal of secretions from the respiratory tract;
- cleanses the body of toxins;
- stimulates the secretion of gastric juice;
- improves intestinal and kidney function;
- prevents the formation of cholesterol plaques.
The pickled product contains much less vitamins.But even in this form, it has a positive effect on the functioning of the thyroid gland and heart.
Recipes for pickled garlic and red currants
Recipes for canning garlic cloves and heads are inexpensive because they use ingredients you have on hand. The cooking process is easy and quick.
In pickling garlic, red currants play the role of a natural preservative. It makes the preparation tastier and more fragrant. For this purpose, whole fruits are used in the preparation, maybe with twigs, and squeezed currant juice.
A simple recipe for red currants with garlic for the winter
A simple pickling option involves using red berries with branches, which gives the preparation a special taste. For canning you will need the following ingredients:
- garlic heads – 2 kg;
- purified water – 1 l;
- red currants – 500 g;
- citric acid – 1 tsp;
- salt – 3 tbsp. l.;
- sugar – 1 tsp.
The cooking process consists of the following steps:
- Clean the garlic heads from dirt, cover with cool water and leave for a day.
- Sterilize jars.
- Wash redcurrant and garlic clusters under running water.
- Place vegetables with red berries in sterilized jars in layers.
- Prepare the marinade: bring water with sugar, salt and citric acid to a boil.
- Fill the containers with boiling marinade.
- Place the jars on a tray and ferment for 3 days.
- At the end of the fermentation process, roll up the workpiece with lids and put it in the cold.
After canning, some varieties of garlic acquire a blue or green tint, but this does not affect the taste.
Garlic marinated in red currant juice
The preparation has a richer taste thanks to the use of freshly squeezed currant juice in the recipe. During conservation, the following proportions must be observed:
- garlic heads – 1 kg;
- berry juice – 250 ml;
- water – 1 l;
- vinegar - ½ cup;
- salt – 30 g;
- sugar – 30 g.
Cooking steps:
- Separate the garlic cloves from the peel and wash under cold water.
- Place a colander with garlic cloves in a container of boiling water for 2-3 minutes, then wash again.
- Place the product in pre-sterilized jars.
- Prepare syrup for pouring: boil water with granulated sugar and salt.
- Add table vinegar to the marinade.
- Fill the jars with hot marinade and roll up.
Marinade with red currant juice has a sour taste. To soften such properties, add spices - cloves, coriander, dill umbrellas or reduce the amount of vinegar.
Ginger garlic with red currants
Adding ginger to preserves enhances its spiciness and piquancy. Both heads and cloves of garlic are used in preparation. This does not affect the taste.
For cooking you will need the following products:
- garlic heads (large) – 5-6 pcs.;
- currant fruits – 250 g;
- ginger roots – up to 100 g;
- wine vinegar - 1 glass;
- water – 300 ml;
- salt – 30 g;
- granulated sugar – 30 g.
To prepare preservation, you must follow these steps:
- Separate and wash the garlic cloves.
- Separate the red currant fruits from the branches and wash them.
- Wash and cut into cubes the ginger roots with peel.
- Place red berries and ginger in sterilized jars.
- Prepare the marinade: boil water with sugar and salt.
- Boil garlic cloves in boiling marinade for 2-3 minutes.
- Add vinegar to the mixture.
- Pour the hot marinade with garlic evenly into the jars and roll up.
Garlic with apple cider vinegar and red currants
Apple cider vinegar differs from table cider vinegar in that it has a milder effect and an unusual taste. To prepare 1 liter of preparation, the following proportions are used:
- garlic – up to 300 g;
- water – up to 1 l;
- currant juice – 1 glass;
- apple cider vinegar – 50 ml;
- granulated sugar – 60 g;
- salt – 30 g.
Cooking technology:
- Pour hot water over the peeled garlic cloves for 2-3 minutes.
- Prepare the filling: dilute sugar, salt, red currant juice and vinegar in water.
- Place the garlic cloves in jars, fill with the prepared solution and sterilize.
- Roll up the containers tightly and turn them upside down.
When preparing the filling for preservation, it is better to use cold water. After all, during sterilization, the marinade must be boiled for up to 10 minutes.
Pickled garlic with red currants
Preparing canned food according to this recipe is quite simple. The finished product can be obtained only after 1-1.5 months.
Ingredients:
- water – 0.5 l;
- currant juice – 1 glass;
- garlic heads – 1 kg;
- sugar – ½ cup;
- salt – 2 tbsp. l.
When preparing, you need to follow the following sequence:
- Peel the garlic heads from the top husks and leave in cold water overnight.
- Place garlic in sterilized containers.
- Prepare the brine: dilute sugar and salt in water, add currant juice and vinegar.
- Fill the jars with garlic with the prepared brine and leave to ferment at a temperature of +15 to +20°C.
To prepare the brine, use cold boiled water. In the recipe, you can add spices to taste: pepper, bay leaf, coriander.
What to serve with pickled garlic and red currants
Pickled garlic is a good addition to the holiday table. This product stimulates the appetite and speeds up the digestion of food. Therefore, it is combined with meat or vegetable dishes as a spicy addition. It is used in making pizza and salads.
Pickled garlic cloves are often used as an independent snack. Their use will be especially useful in winter to maintain immunity in the fight against seasonal diseases.
Terms and conditions of storage
Unlike fresh garlic, canned garlic lasts longer – up to 2 years. The pickled product, which has undergone a sterilization process and is hermetically sealed, is stored in a dark place at a temperature from 0 to +15 ° C with a relative humidity of no more than 75%. In such cases, preservation is placed in pantries, small closets or basements.
Fermented dishes are best stored at a temperature of +5°C. If the product was not sterilized during the preparation process, it is placed in the refrigerator or other cool room.
Conclusion
Red currants with garlic for the winter have several cooking options, differing in flavor. Such an unusual snack will not only diversify your diet, but will also be healthy during the cold seasons.
