How to make currant vinegar from red or black currants

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Currant vinegar, prepared by yourself, is an excellent replacement for a store-bought product. It should immediately be noted that it is not difficult to do it.

It is impossible not to say that currant vinegar works well not only from black, but also from red berries. In addition, leaves of cherries, raspberries and other fruit bushes and trees are often added to such a sauce, which significantly improve the taste of the final product.

So how should homemade vinegar be made? Currant vinegar is prepared simply, but for quite a long time. Today we will present you some detailed recipes, using which you will no longer buy this product in the store, but will make it yourself.

Red Currant Vinegar: Step by Step Recipe

To make a sauce that can be easily applied to various dishes, you need to stock up on a small amount of simple and affordable ingredients. If you are an avid summer resident, and in your garden there are bushes with a he althy red berry, then you can harvest currant vinegar at least every year. Indeed, with proper storage, this product does not lose its qualities quitea long time.

So, we need:

• red currant (without twigs) - exactly 500 g;
• medium-sized granulated sugar - about 200 g;
• filtered water - about 2 l.

Berry processing

Surely many people know that currant sauces always turn out very tasty and fragrant. However, not only gravy can be made from the presented berry, but also a product such as vinegar. It is good to soak meat, fish in it, add it to goulash, salads, and even extinguish table soda while baking a product. But not everyone knows how currant vinegar is prepared. That is why in this article we decided to cover this culinary topic.

First, you should sort out the red berry, separating it from twigs and other debris. As a rule, currants are not washed to make vinegar. But if it is very dirty, then it is still recommended to rinse it in cold water, and then shake it very strongly in a colander.

Making syrup

How is redcurrant vinegar made? The culinary recipe for this product calls for the use of a sweet syrup. To prepare it, you need to pour sand-sugar into a large saucepan, and then pour it with 2 liters of plain water. Next, the ingredients need to be put on fire, boiled and cooled completely.

Mash extract

After processing the berries and preparing the syrup, you should start combining them. To do this, red currants must be mashed with a crush, placed in a large glass bowl.jar, and then pour cooled sweet water. In this form, the neck of the filled container must be covered with a napkin, and then put in a dark closet. Periodically stirring the pulp, it is necessary to ensure that the contents of the jar ferment intensively. At the end of this process, the vinegar will be completely ready. It usually takes about 2-2.5 months.

How to store?

After the fermentation process is completed, the contents of the jar must be filtered through multilayer gauze, bottled, tightly closed with a lid and placed in a refrigerator. In this state, berry vinegar can be stored for several years.

Making vinegar from currant leaves and berries

Everyone knows the properties of the leaves of the currant bush. That is why we propose to make homemade vinegar using this useful raw material. By the way, for these purposes it is better to take newly blossomed young shoots.

So, blackcurrant and leaf vinegar requires the following ingredients:

• young shoots of a currant bush - about 500 g;
• granulated sugar fine - 1.5 cups;
• black currants and raisins - a few pieces;
• filtered water - about 2.5 liters.

Cooking the base

To make such a product, you should collect young blackcurrant shoots in advance, and then finely chop them and place them in a three-liter jar, filling it into 2/3 parts. Next, you need to add a few dark berries and raisins to the leaves. At the end of everythingthe components must be covered with sugar and poured with ordinary filtered water.

Aging process

After the jar is filled with all the ingredients, its contents should be thoroughly mixed with a large spoon. In this case, granulated sugar should almost completely melt. Next, the neck of the container needs to be covered with a linen or cotton cloth, securing it with thread or elastic.

In this state, the container must be placed on a pallet and sent to a dark cabinet, where it is desirable to keep it for 4 weeks. At the same time, every day the resulting pulp should be stirred with a large spoon.

After the specified time, the contents of the jar must be filtered through multi-layer gauze, and then poured into the same container again, covered in a similar way with cotton or linen cloth and placed in a dark cabinet. This time currant vinegar is recommended to withstand about 2 months.

Final stage

After the vinegar is ready, the gelatinous mass should be carefully removed from its surface, and the remaining liquid should be filtered through cheesecloth. In conclusion, a clean and transparent product must be poured into glass bottles, corked well and placed in a refrigerator. In the future, currant vinegar can be used for its intended purpose.

Make homemade vinegar using cherry leaf

Red currant and cherry leaf vinegar is morefragrant than the product that was made only from berries alone. That is why, during the self-preparation of this sauce, we recommend that you additionally use young shoots.

So, we need:

• red currant (without twigs) - exactly 500 g;
• cherry leaves - about 20g;
• medium-sized granulated sugar - about 200 g;
• filtered water - about 2 l.

Cooking process

To make such a product at home, there is no need to devote a lot of free time to this process. After all, it is prepared quite easily and quickly.

First, sort through all the berries, and then rinse them lightly in cold water. After that, the processed fruits must be folded into a large bowl and crushed with a pusher so that all the juice comes out. In the future, the resulting mass must be transferred to a three-liter glass jar. At the same time, mashed berries should be laid out in layers, alternating them with cherry leaves.

After the container is filled, it is required to thoroughly dissolve sugar sand in chilled boiled water. In the future, the resulting syrup must be poured over the entire currant mass. After that, the contents of the container should be thoroughly mixed with a large spoon and covered with multilayer gauze.

It is recommended to mix this mass only for the first week. The remaining 49 days are only required to ensure that the vinegar ferments intensively and does not overflow over the edges.crockery.

Finished product bottling

After the contents of the jar stop fermenting and become as transparent as possible, the vinegar should be filtered through a linen cloth. In this form, it must be poured into dark glass bottles and placed in a refrigerator. Experienced chefs who have made this product more than once at home claim that currant vinegar can be stored without losing its qualities, up to 8-10 years.

Cooking homemade apple cider vinegar with currant leaves

Vinegar from apples and blackcurrant leaves is very useful and fragrant. Such a natural ingredient can be used during the preparation of fish and meat dishes, as well as in the process of baking lush and tender flour products.

So, to make natural vinegar, we need:

• green apples with sourness - about 500 g;
• leaves of young blackcurrant - about 500 g;
• granulated sugar - about 200 g;
• filtered water - about 2 liters.

Preparation of ingredients

Before making such a product, you should thoroughly wash the green apples, and then cut them into small cubes, while removing the seed box. It is also required to separately rinse the young leaves of blackcurrant. As for water and granulated sugar, it is necessary to make syrup from these ingredients by heating them a little on the stove.

Keep the product in a dark place

After fruits and leavescurrants will be processed, you should take a three-liter glass jar, put the chopped apples there, alternating them with the shoots of the fruit bush. Having placed all the ingredients in a container, they need to be filled with the same completely cooled syrup. Next, the neck of the jar must be covered with gauze, securing it with an elastic band. In this form, the product should be placed in a dark cabinet and kept there until fermentation stops. This process can take you anywhere from a few weeks to a few months. It all depends on the variety of apples.

How to store?

After the process of fermentation of the contents of the can completely stops, it must be filtered using a dense linen or cotton cloth. The resulting transparent vinegar should be poured into dark glass bottles, tightly sealed and placed in a refrigerator. According to many experts, such a product made on the basis of apples is stored for much less time than the ingredient that is made from any berries. But in any case, ready-made homemade vinegar can be safely used for cooking various dishes and pastries.

Summarize

Now you know that you can not only buy vinegar in the store, but also make it yourself. Using certain products, you can significantly change the taste of a given ingredient, as well as its shelf life.