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.
Pickled Red Currant& Leaves can be used on saladas, grilled meats, charcuterie boards, as a dipping sauce for appetizers, and even as a garnish for cocktails.
Place 100 g of unripe red currant berries and 50 g of red currant leaves in a 300 ml sterilized glass jar
Add ½ cup of water and 2 tbsp of sugar to a pan over medium heat
Add 2¾ tbsp of white vinegar and 1 tsp 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!
Yield 300 g
Unripe Red Currant Berry100 g
Red Currant Leaves50 g
White Vinegar2⅔ tbsp
White Sugar2 tbsp