Pickled Red Currant & Leaves
This recipe uses aromatic berries, including their liquids, to create a fantastic vinaigrette. The leaves work great on carne cruda or baked beetroot, adding a nice acidity to the dishes. This recipe works for any kind of sprout, berry, or leaf preservation—including pine sprouts, fig leaves, elderflower, geranium etc.
Place <quantity>100<unit>g</unit></quantity> of unripe red currant berries and <quantity>50<unit>g</unit></quantity> of red currant leaves in a <quantity>300<unit>ml</unit></quantity> sterilized glass jar
Add <quantity>½<unit>cup</unit></quantity> of water and <quantity>2<unit>tbsp</unit></quantity> of sugar to a pan over medium heat
Add <quantity>2¾<unit>tbsp</unit></quantity> of white vinegar and <quantity>1<unit>tsp</unit></quantity> of salt. Whisk and bring to a boil
Cover the berries and leaves with the liquid. Let it cool down to room temperature, then close the lid and store in the refrigerator. Reserve the remaining liquid. Your pickled red currant & leaves are ready
Enjoy the liquid, the berries or the leaves in your dishes!
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