Gooseberries

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Ingredients for making salted gooseberries

Gooseberry large green 1 kilogram
Dried ground turmeric 50 grams
Dried ground ginger 50 grams
Hot red pepper ground teaspoon
Ground black pepper half a teaspoon
Allspice, ground teaspoon
Dry mustard 1 teaspoon
Dried garlic powder 1 teaspoon
Olive oil 2 tablespoons
Dried fenugreek seeds, ground 1 teaspoon
Lime 1 piece
Distilled pure water 3 cups
Salt to taste per 1 kilogram of gooseberries 100 grams of salt

Main Ingredients
Serving 5 servings
World Cuisine

Inventory:

Stove, Kettle, Colander, Bowl, Knife, Cutting board, Frying pan, Deep pan - 2 pieces, Lid, Tablespoon, Teaspoon, Kitchen paper towels, Half liter jar - 2 pieces, Metal lid for conservation - 2 pieces, Skimmer, Tongs for preservation, Key for preservation, Woolen blanket, Waffle towel - 2 pieces, Plate

Cooking salted gooseberries:

Step 1: select and prepare the berries.

In order to make a truly delicious salty gooseberry, the berries for this dish should be half ripe, elastic and juicy. Of course, the gooseberry of Indian varieties Lida or Amla is most suitable for this dish. It can be found in our markets, but not very often, these types of gooseberries are solid and with one bone inside. In any case, choose green and hard berries. To begin with, put on a stove, turned on a strong level, put a full kettle of water and bring to a boil.

We take gooseberries, remove the ponytails from each berry with our hands, put them in a colander, and rinse it under running water. After the glass we shift the gooseberry bowl and set to dry. We put the dried gooseberries alternately on a cutting board, cut with a knife into 2-4 parts and take out the bones. If you bought very small berries, you can cook them whole, but pre-pierce each berry with a needle so that they are better pickled and that air bubbles come out from them during pouring.

Then turn on the stove to a strong level and put on it a frying pan with two tablespoons of olive oil. When the oil in the pan warms up, transfer the dry gooseberries into it, sprinkle it with three types of ground pepper black, red and allspice, each species half a teaspoon. We fasten the plate to a small level. Fry the berries for 1 - 2 minutes we do it quickly and all the time, mixing them with a tablespoon, this process is needed for better pickling berries.

During frying, grains of black, red and allspice peppers will stick to the berries, do not worry, it should be so. The fried berries with a tablespoon are transferred to a clean plate.

Step 2: prepare the marinade.

We take a clean deep saucepan, pour 3 cups of pure distilled water into it and put it on a stove that is turned on at a strong level. After the water boils, we fasten the stove to a small level and put in a pan with boiled water, dried and ground 50 grams of turmeric, 50 grams of ginger, 1 teaspoon of ground fenugreek seeds, boil the ingredients for 5 minutes. While the almost ready marinade is boiling, prepare lime, take citrus, rinse it under running water, dry it with a paper kitchen towel and cut it into 2 halves using a kitchen knife on a cutting board. Then, add the marinade on the stove, 1 teaspoon of dried garlic powder and salt to taste. Basically, 100 grams of salt is put in this type of salted gooseberry. We turn on the stove to a strong level, boil the ingredients for 20 - 30 seconds and turn off the stove. We take the prepared lime and with clean hands squeeze its juice directly into the saucepan with spices. Mix all the ingredients thoroughly with a clean tablespoon. We cover the pan with a lid and put it in a cool place to cool. In the marinade that has cooled to room temperature, put the gooseberry and cover the pan with a lid. Give gooseberries, infused in spices for 1 day.

Step 3: prepare the containers for the storage of gooseberries and pack them.

After a day, take 2 liter liter cans and 2 metal lids for preservation, thoroughly rinse them under running water with the addition of detergents. Banks need to be sterilized. We turn on the stove to a strong level and put on it a full teapot with water. Remove the lid from the kettle and put 2 iron lids in it. In the hole from the lid we put a clean jar with its neck down, it will be covered with steam from the inside, which means that sterilization is successful. Using a clean waffle towel, place the sterilized jar with the neck down on the table, previously covered with a second clean waffle towel, and allow to dry. The jars inside should be completely dry. Then we take a pan with brine, with the help of a clean skimmer we dignify gooseberries from it and put it into sterilized and dried cans. We put the brine on the stove, turned on a strong level, bring to a boil and boil for 15 minutes. Hot brine pour jars with gooseberries. Using preservation forceps, we remove the lids from the kettle and place them on top of the cans. We take a clean pan, put it on the stove and with the help of tongs we put the jars covered with lids in it. Pour ordinary running water into the pan so that it does not reach the neck of the cans with three fingers. Turn the stove to a strong level and bring the water in the pan to a boil. Half-liter cans boil for 15 minutes, liter 20 minutes. The boiling time is considered after boiling water. After the cans have boiled, we get them together with the lids from the pan with the help of forceps for preservation. We put the jars with gooseberries on the table and close the keys with the key for preservation so that there are no gaps between the lid and the neck of the jars. Then we spread a woolen blanket on the floor and set it, helping ourselves with a waffle towel on one end of it, banks with gooseberries with their neck down. At the other end of the blanket, we cover the cans so that there are no gaps and airflows cannot penetrate inside. Thus, preservation cools down without sudden changes in temperature during 12 days. We put the cooled jars with salted gooseberries in a cool place, it can be a cellar or a pantry. Step 4: serve the gooseberries salted

Salted gooseberries served in a deep plate with marinade. It can be served separately as an appetizer for strong aperitifs or as a complement to main dishes. Very well salty gooseberries go well with potato and rice dishes. Enjoy your meal!

Recipe Tips:

- - Salted gooseberries can be made without spices just in brine from salt and water.

- - If you make salted gooseberries not for long storage, then the brine does not require a second boil. Just pour the prepared fried fruits with brine, lay a clean, sterile gauze on top, crush the berries with oppression and put a bowl of gooseberries in a warm place for fermentation. Check the cheesecloth every 5 to 7 days. If it is covered with a small layer of mold, it must be removed and replaced with a new sterile one. After 1.5 - 2 months, fermentation will take place and the gooseberry will be ready. Such gooseberries are stored for no more than 1 month. With the addition of 1 tablet of salicylic acid acetyl (per 3 kilograms of gooseberries), it can be stored for up to three months.

- - Lime juice can be replaced with citric acid.

- - To make the gooseberry crisp into the pickle, you can add leaves of cherry, oak and currant, 2 leaves per kilogram of gooseberry.

- - If you can preserve a large amount of gooseberries. It will be more convenient for you to sterilize the jars in a large pan. Just put the pan on the stove, draw water into it so that it covers the jars and boil the jars for 15 to 20 minutes.

- - Instead of olive oil, you can use regular vegetable oil or sesame oil.

- - Instead of garlic, the Indian seasoning asafoetida is sometimes placed in the salty gooseberries; it tastes very much like garlic. Also, powdered garlic can be replaced with ordinary, fresh, finely chopped garlic by simply adding it 1 minute before the end of cooking brine.