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