Pickled currant

Currant has long been considered a good antipyretic and has immunostimulating substances in it. Therefore, it is harvested for the winter in many countries, there are many culinary recipes based on currants. To prepare the currant marinade, add sugar, cloves, allspice and bay leaf to boiled water. Bring to a boil, cool and mix with vinegar. Red or black currants are separated from the branches. Then they are thoroughly washed and put in glass jars. After that, pour the slightly cooled marinade prepared in advance and put it on paper or on several layers of gauze, preferably in a deep dish. Pour water to the edges of the jar and sterilize. Depending on the volume of cans, they should be kept in water in different ways, liter cans - 10-15 minutes, and three-liter cans - 25-30 minutes. Next, the cans are rolled up and transferred to a cold place. Pickled currants are used as a component for various cabbage salads and they can be served with food as a side dish.