How to make currant vinegar from red or black currant

Vinegar is a currant, prepared independently, it is an excellent replacement for a shop product. It should immediately be noted that it is not difficult to do it.

One can not but say that vinegar currant is good not only from black, but also from red berries. In addition, in this sauce, very often add the leaves of cherries, raspberries and other fruit bushes and trees, which significantly improve the taste of the final product.

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

Redcurrant vinegar: step by step recipe

To make a sauce that can easily be used to prepare various dishes, you need to stock up on a small number of simple and completely accessible ingredients. If you are an avid gardener, and in your garden there are shrubs with red berries, then you can prepare the currant vinegar at least every year. After all, with proper storage, this product does not lose its qualities for a long time.

So, we need:

• Red currant (without twigs) - exactly 500 g;
• Sand sugar not large - about 200 g;
• Water filtered - about 2 liters.

Processing berries

For sure, many know that currant sauces always get very tasty and aromatic. However, it is possible to make not only gravy from the presented berry, but also a product such as vinegar. It is good to soak meat, fish, add it to goulash, salads and even to extinguish table baking soda during the baking of any product. But not everyone knows how to prepare vinegar currant. That is why in this article we decided to cover this culinary theme.

To begin with, you need to touch the red berries, separating it from twigs and other debris. As a rule, currants are not washed to prepare vinegar. But if it is very dirty, it is still recommended to rinse it in cold water, after which it is very much shaken in a colander.

Making syrup

How is redcurrant vinegar made? The recipe for this product requires the use of sweet syrup. To make it, you need to pour sand-sugar into a large saucepan, and then pour it 2 liters of plain water. Further ingredients are required to be put on fire, boil and completely cool.

Mash Extract

After processing the berries and preparing the syrup, you should proceed to their connection. To do this, the red currant must be kneaded by a tolter, placed in a large glass jar, and then poured with cooled sweet water. In this form, the neck of the filled container needs to be covered with a napkin, and then put it in a dark cabinet. Periodically mixing the pulp, it is necessary to make sure that the contents of the jar are intensively fermented. At the end of this process, the vinegar will be completely ready. As a rule, it takes about 2-2.5 months.

How to store?

After the fermentation process is completed, the contents of the can should be filtered through a multilayer gauze, poured into bottles, closed tightly with a lid and put in a cold store. In this state berry vinegar can be stored for several years.

We make vinegar from currant leaves and berries

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

So, vinegar of black currant and leaves requires the use of the following components:

• Young shoots of currant bush - about 500 g;
• Fine sugar sand - 1.5 cups;
• Black currant and raisins - a few pcs .;
• Water filtered - about 2.5 liters.

Preparation of the basis

To make such a product, you must collect young shoots of black currant beforehand, and then finely chop them and place in a three-liter jar, filling it with 2/3 parts. Next to the leaves you need to add a few dark berries and raisins. In the end, all the components are required to be filled with sugar and poured with ordinary filtered water.

The aging process

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

In this condition, the container should be placed on a pallet and sent to a dark closet, where it is desirable to sustain it for 4 weeks. In this case, every day, the formed pulp should be stirred with a large spoon.

After this time, the contents of the can should be filtered through a multilayer gauze, and then poured into the same container, similarly covered with cotton or linen cloth and put in a dark cabinet. This time, currant vinegar is recommended to last for about 2 months.

The final stage

After the vinegar is ready, from its surface should carefully remove the gelatinous mass, and the remaining liquid - filtered through gauze. In the end, a clean and transparent product is required to be poured over glass bottles, well corked and placed in a refrigerator. In the future, currant vinegar can be used for its intended purpose.

Make homemade vinegar using a cherry leaf

Vinegar from red currants and cherry leaves is more aromatic than the product that was made only from certain berries. 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 20 g;
• Sand sugar not large - about 200 g;
• Water filtered - about 2 liters.

Cooking process

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

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

After the container is filled, it is required in the cooled boiled water to thoroughly dissolve the sugar sand. In the future, the resulting syrup should fill the entire currant mass. After this, the contents of the container should be well stirred with a large spoon and cover with multi-layer gauze.

Stir this mass is recommended only the first week. The remaining 49 days are only necessary to ensure that the vinegar is intensively wandering and does not pour over the edges of the dishes.

Filling the finished product

After the contents of the can stop fermenting and become as clear as possible, vinegar should be filtered through linen cloth. In this form it must be poured over dark glass bottles and placed in a cold store. Experienced cooks who have repeatedly made this product at home, argue that currant vinegar can be stored without losing its qualities, right up to 8-10 years.

Cook homemade apple cider vinegar with currant leaves

Vinegar from apples and leaves of black currant turns out 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 delicate flour products.

So, to make natural vinegar, we need:

• Apples are green with sourness - about 500 g;
• Blackcurrant leaves are young - about 500 g;
• Fine granulated sugar - about 200 g;
• Water filtered - 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 necessary to rinse the young leaves of black currant separately. As for water and granulated sugar, it is necessary to make a syrup from these ingredients, slightly warming them up on the stove.

We keep the product in a dark place

After the fruit and currant leaves are processed, you should take a glass three-liter jar, put there the chopped apples, alternating them with the shoots of the fruit bushes. Putting all the ingredients in a container, they need the same pour completely cooled syrup. Then the neck of the jar should be covered with gauze, fixing it with a rubber band. In this form, the product should be placed in a dark cabinet and held there until the fermentation is stopped. This process can take you from several weeks to several months. It all depends on the variety of apples.

How to store?

After the process of fermentation of the contents of the canal completely stops, it must be filtered using a dense linen or cotton cloth. The resulting transparent vinegar should be bottled with dark glass bottles, tightly clogged and placed in a refrigerator. According to many experts, such a product made on the basis of apples, is stored 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 baking.

Let's sum up the results

Now you know that vinegar can not only be purchased in the store, but also make it yourself. Using these or other products, you are able to noticeably change the taste of this ingredient, as well as its shelf life.