The pickling broth is not just for cucumbers and onions.
The red currants get a new flavor from the pickle broth. Mari Moilanen
Little vegetables are the most excellent, but the broth is also suitable for berries.
Food influencer Mari Moilanen In late summer, he urges me to enliven meals with pickled berries and mushrooms.
– Particularly wonderful in color and taste are pickled red currants, says Moilanen.
As a guide to 1-2-3
Pickling is easy and everyone succeeds. A good memory rule is to put 1 part of vinegar, 2 parts of sugar and 3 parts water in the pickling broth, but application is allowed. One likes a more acidic pickle broth, the other like a suitable combination of sweet and acidic.
There are many ways to season the pickle broth. According to Moilanen, instead of traditional mustard seeds and bay leaves, the broth is delicious by slipping cinnamon rods, coriander and fennel seeds or dried chili.
Loraus sherry or sweet dessert wine, in addition to water, also gives you a delicious addition to the pickled ingredients.
Pickled red currants
4 dl of red currants
1/2 dl of a vinegar
1 dl of sugar
1.5 dl of water
a couple of bay leaves
½ teaspoon coriander seeds
1. Riivi and rinse red currants. Place the berries in a well -disinfected glass jar with bay leaves and coriander seeds.
2. Bring water, vinegar and sugar to a boil in a saucepan. Cool. Pour over the red currants.
3. Allow to simmer for at least 24 hours.
Recipe: Mari Moilanen
Pick these too:
rowan berries
rose cabbages
celery
fennel
chili
peaches
blueberries
lingonberry
all the stubborn mushrooms
radishes