The plant with the exotic name of zizifus came to us from Asia, where it is respected by folk medicine fans for its great benefit, and the consumers - for a pleasant taste. We have begun to plant shrubs of the ziphis for a relatively long time, but only now the plant is gaining a lot of popularity.
We describe in detail the recipes for pickled ziphifus.
Zizifus marinated for the winter
Marinate zizifus can be in two different ways: in a salty and sweet marinade. In the first case, a savory snack is created that resembles olives to your taste and texture. We decided to start the analysis of recipes with this variation. Despite the exotic nature of the fetus, the marinade for it is prepared simply and according to the usual pattern for us.
Ingredients:
- green ziziphus - 1,8 kg;
- apple vinegar - 170 ml;
- laurel leaves - 8 pieces;
- garlic - 6 denticles;
- sugar - 65 g;
- pepper fragrant - 10 peas;
- salt - 85 g;
- vegetable oil - 95 ml;
- water - 1.6 liters.
Preparation
- Before pickling the ziphous for the winter, the fruits themselves are carefully sorted, rinsed and dried.
- Banks for workpieces should also be prepared by thoroughly washing them, and then scalded, for greater reliability.
- At the bottom of each of the cans you can put on a pair of laurel leaves and two or three peas of pepper. From above add the prepared fruits, then a little more laurel and pepper, and at the very end - halves of garlic teeth for flavor.
- Now to the marinade. Unlike many other recipes, this marinade can not be boiled so that the zizifus does not splinter, and therefore water with salt and sugar is brought to a maximum of 60 degrees and pour vinegar.
- Fill the hot marinade with fruits in jars, and in order to further protect the jars from contamination, pour on the surface of vegetable oil, which blocks all aerobic bacteria.
- Now it remains only to roll the blanks with scalded lids.
How to pickle a ziphous?
Sweet marinade does not necessarily mean that the berry can be added to desserts. To taste it also fits well with meat, salads or as a separate snack, but has a more pronounced sweet and sour taste.
Ingredients:
- vinegar - 85 ml;
- water 520 ml;
- sugar - 115 g;
- salt - 35 g;
- cloves - 3 buds;
- zizifus - 300 g.
Preparation
- Mix all the ingredients except the berries together and bring to a temperature of 50-60 degrees.
- Put the zyzifus in a clean jar and pour it with a hot marinade, then roll it with scalded lids.