Recipes for crispy pickled cucumbers with gooseberries for the winter without vinegar

Cucumbers with gooseberries are a vibrant and zesty appetizer. This combination offers a perfect, unique flavor and a fragrant aroma. This dish will not only wow your guests but also make a stunning, crunchy appetizer for your holiday table, whether you're with family or friends. This cucumbers with gooseberries recipe is very simple to make, but the results will not disappoint.

Features of this recipe

The main feature of this recipe is that the canned jars can be stored for more than a year in a cool, dark place.

And besides, you don’t often see such an unusual combination – your guests will definitely be surprised.

The good news is that even children can eat this snack, because thanks to the gooseberries, it is not only tasty, but also healthy.

Ingredients included in the composition

To prepare such an unusual appetizer you will need:

1. Cucumbers – it’s better to take small and crispy ones.
2. Ripe gooseberries are pink or even yellowish.
3. Water.
4. Salt.
5. Sugar.
6. Garlic.
7. A sprig of dill.

The process of preparing recipes

Cucumbers with gooseberries can be prepared in a variety of ways.

Pickled without vinegar

Using vinegar in preserves is completely optional. We'll tell you how to make cucumbers with gooseberries without it.

• Cucumbers should be washed, the ends removed and left in water for a while.
• During this time, the gooseberries must be sorted and dried with a towel.
• The dill is also washed, and the garlic cloves are peeled, washed, and dried. They can be finely chopped or added whole to the jar. It's a matter of taste.

• The containers are also washed, sterilized with boiling water and steamed.
• First, add the herbs and garlic to the prepared containers, then the cucumbers. The gooseberries are placed on top.
• For the marinade, pour clean water into a saucepan, add salt and sugar, and bring to a boil. Pour the resulting marinade into containers.
• Next, the containers are sealed and turned upside down. After cooling, they should be stored in a cellar or refrigerator.

Canned crispy cucumbers

Here's the most popular cooking method - the cucumbers will turn out as crisp as possible.

1. The first step is to prepare the cucumbers. Wash them thoroughly, trim the ends, pour boiling water over them, and then plunge them into cold water. This will make them crispier.
2. After cooling, place the cucumbers in jars along with the tarragon. Tarragon is optional and can be added to taste.
3. Rinse the gooseberries, cover with hot water, and add salt and sugar to taste. Place the pan on the stove and bring to a boil.
4. The next step is to strain the boiled gooseberries and rub them through a sieve.
5. Prepare the containers. Sterilize them with boiling water and steam, then let them dry completely.
6. Place the strained gooseberries in the jars with the cucumbers and tarragon. Then, seal the jars and store in a cool, dark place.

A recipe for delicious pickling

Flavor is the most important thing in a dish. And we'll tell you how to make the most delicious pickled vegetables.

• The first step is to prepare the cucumbers for pickling: wash them, trim the ends, and soak them in cool water for a couple of hours. Next, dry the cucumbers and chop them finely.
• The garlic cloves and a piece of horseradish also need to be chopped.
• Washed and chopped herbs and a mixture of garlic and horseradish are mixed in one bowl.
• Next, prepare the jars for pickling. Sterilize them thoroughly with hot water and steam, then let them dry thoroughly.

• Place a couple of spoons of the resulting mixture of herbs, garlic and horseradish into each jar.
• Place prepared cucumbers on top.
• Then we put a handful of clean gooseberries into each jar.
• Bring a saucepan of boiling water, pour it over the cucumbers, and let them simmer for 15 minutes. Then, repeat the process again. Add seasonings and spices to taste and simmer for another 10 minutes.
• The last step is to pour the marinade into our jars and screw on the lids, which have been boiled for several minutes beforehand.
• Turn the resulting salted preserves over and wrap them tightly. After a few days, turn the jars over again and leave them in the blanket for another couple of days. Then store the jars in a cool, dark place.

Option for preparation without sterilization

It turns out that sterilization, like the use of vinegar, isn't entirely necessary. So here's another simplified version of making cucumbers with gooseberries:

• First, prepare the cucumbers: wash them, cut off the ends and soak them for a couple of hours.
• At this time, prepare the jars and lids for them.
• Peel the garlic cloves and wash the herbs thoroughly.
• Wash the berries thoroughly and let them dry completely.
• You can leave the cucumbers whole or slice them. Place them in jars 2/3 full, followed by the garlic and herbs.
• Sprinkle a handful of gooseberries on top.
• Pour water into a saucepan and bring to a boil. Pour it into the jars and drain. Add salt and sugar and simmer for 5 minutes.
• Pour the brine into the jars and seal. Turn the jars upside down and cover with a blanket. Once cool, transfer the jars to a cool, dark place.

Storage conditions

When stored properly, jarred snacks can retain their flavor and nutritional value for up to a year.

The key is to store jars in a cool, dry place. To extend their shelf life, prepare the container properly by warming the jars.