Original recipes for preparing for the winter - delicious fresh blackcurrants with horseradish.
If you use this original preparation recipe, you will be able to eat fresh currants all winter and even in the spring, if there are any left. The highlight of this ancient recipe is that black currants will retain all their beneficial properties thanks to the phytocides coming from horseradish. Horseradish acts as a preservative.
Select unripe whole berries, rinse them with water and dry them in the shade.
Prepare well-dried wide-necked bottles.
Place a layer of chopped fresh horseradish root on the bottom of each.
Horseradish root - photo.
Cover with cut out round cardboard (to the shape of the bottom of the bottle). Make several holes in the cardboard and soak it with wax. Wax will not allow the cardboard to absorb moisture from currants and horseradish.
Fill the bottle with currant berries.
Seal with boiled corks. Fill with sealing wax.
Instead of bottles, half-liter jars are sometimes used, which are rolled up with lids. It is advisable to store this original preparation in the cellar until winter.
Harvesting black currants for the winter is quickly ready. And now you know another original recipe that preserves all healing properties properties of black currant.
Black currant - photo.
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