The best recipes for pickled garlic and red currants for the winter

Lovers of savory appetizers should try pickled garlic with red currants. There are quite a few recipes using these ingredients these days, so there's plenty of room for experimentation. The advantage of these recipes is the ability to create a dish with an interesting flavor, ease of preparation, and the availability of the main ingredients.

What dishes is this dish served with?

This garlic and redcurrant appetizer pairs perfectly with any meat dish. It perfectly enhances and complements the flavor of such dishes. The cloves can be used not only as a garnish but also as a stand-alone ingredient. Eating canned food during the winter helps support the body's immune system and better cope with seasonal illnesses.

Rules for preparing ingredients

For cooking, use large, even garlic cloves. Cloves with damage or defects are not suitable for canning. The heads can be canned whole or as individual cloves in their skins, but for ease of use, it is recommended to separate and peel the cloves.

For recipes, it is recommended to use winter garlic, as these varieties have a richer flavor and are characterized by their ability to be stored for a long time.

Red currant in the recipe acts as a natural preservative. It's important to thoroughly wash the currants, removing any excess debris. To do this, place the berries in a colander under running water or immerse them in a bowl of cold water. Some recipes call for currants with their stems on, which adds an interesting flavor to the preserves. Others call for squeezing the juice first and using it to make a marinade.

Methods of preserving for the winter

For immediate use of pickled garlic, you can use regular plastic lids. A wide range of vacuum sealers are available on the market today, which can ensure secure sealing of jars without allowing air to escape. Longer-term storage requires hermetically sealed jars. Manual, semi-automatic, and automatic sealers can be used for this purpose, with the latter reducing labor costs.

Regardless of the model you use, it is important to ensure that the marinade does not leak after closing the lid.

Classic recipe

The classic recipe calls for garlic and currants, both unpeeled. Peeled garlic cloves are soaked in cold water for half an hour.

The following proportions are adhered to:

• teeth - 1 kg;
• berries - 250 g;
• water - ½ l;
• citric acid - ½ tsp;
• salt - 1.5 tbsp;
• sugar - ½ tsp.

A marinade is prepared from water, salt, and citric acid. Soaked currant cloves and stems are placed in layers in sterilized jars. The jars are then filled with boiling water and placed in a cool place for three days to ferment, covered with lids. After this period, the lids are sealed tightly.

Marinated garlic cloves in red currant juice

Using currant juice in the recipe creates a richer flavor, and the garlic cloves acquire a pinkish tint. Follow these proportions:

• juice - 2 glasses;
• water - 2 l;
• sugar - 4 tbsp;
• apple cider vinegar - 200 ml;
• salt - 4 tbsp.

Peeled garlic cloves are placed in sterilized jars. A marinade is prepared from spices, water, and juice, and vinegar is added at the end. The hot solution is poured into the jars, then they are sealed and set aside to cool.

Canned with currants without vinegar

Currants can act as a strong preservative, so adding vinegar to recipes is not necessary. The following proportions are used:

• teeth - 1.5 kg;
• currants - 250 g;
• salt - 25 g;
• sugar - 25 g.

To achieve a softer texture, blanch the cloves for 2 minutes. Arrange the cloves in layers in jars and pour a boiling marinade of water, sugar, and salt over them.

With added ginger

Ginger powder adds a unique, piquant flavor to the preparation, and the combination of the main ingredients enhances each other's beneficial properties. The following proportions are used:

• currants - 800 g;
• garlic heads - 10 pcs.;
• ginger root - 100 g;
• white wine vinegar - 500 ml;
• water - 400 ml;
• salt, sugar - 2 tbsp each

Prepare a marinade solution from water, salt, and sugar. Add the cloves once they're boiling for 5 minutes, then add the vinegar. It's not recommended to soak the cloves in the liquid for longer, as they will lose their firmness. Peel the ginger and cut it into large pieces. Distribute the berries, garlic, and ginger evenly among the jars, then pour the marinade over them.

Marinated with apple cider vinegar

Apple cider vinegar has a milder effect and enhances the garlic flavor. Use the following proportions:

• teeth - 1.5 kg;
• berry juice - 1 l;
• apple cider vinegar - 1 l;
• granulated sugar - 6 tbsp;
• salt - 4 tbsp;
• water - 2 l.

Wash and peel the cloves and steep them in boiling water for 2 minutes. Add salt, vinegar, granulated sugar, and juice to the water. Spread the garlic mixture evenly among the jars, pour in the solution, and sterilize for 10 minutes. Cool the jars with the lids upside down.

Pickled cloves with berries

The pickling process requires a lengthy preparation, but the resulting flavor will differ from traditional recipes. The following proportions are used:

• slices - 2 kg;
• red currant juice - 400 ml;
• water - 1 l;
• sugar - 200 g;
• salt - 70 g.

Peeled garlic cloves are soaked in cold water for 24 hours. Then, they are rinsed and placed in a container in tight layers. Pour the remaining ingredients over the cloves and cover them with a weight. After 30 days, the snack is ready to eat.

How long and how to store winter preparations

Pickled garlic stored at a positive temperature of up to +6 C. These conditions are ideal for pickled garlic in jars with airtight lids. Sealed, sterilized jars can be stored at room temperature up to +15°C. C. The recommended shelf life is 1 year.