Wet the turn

Collect the turn better after the first frosts, like rowan and other berries, in which there are many tannins, giving a special tart taste. After frost, the turn becomes less astringent, sweetness appears.

How grandmothers did

In former times, blanks made much more, especially in the villages, tried to stock up on vitamins for both large village families and urban relatives. The withered turn in the old days was considered a special delicacy, it can be served to tinctures and liquors, especially a well-watered turn to calvados. And, of course, in order to prepare a wetted turn for the winter according to an old recipe, you need a barrel or a kadushka.

Ingredients:

Preparation

Undisturbed, well-washed and well washed berries are placed in a barrel (you can, of course, replace it with an enameled pot or large glass bottle), alternating layers of berries with currant and cherry twigs, cut horseradish leaves and thin plates of garlic. In the boiling water we put salt and sugar and cook a couple of minutes. Let's cool down.

The thorn is prepared in a cold way, in hot pouring the berries will burst, and the taste will not be so balanced. So, with a cooled marinade, fill our turn, cover with a folded cloth and install the load. In a warm place, the turn should last about a week or eight days, and then we remove the cargo and transfer the container to the cellar, cellar, cellar. In general, there, where it is colder. Of course, we'll have to wait a little longer - the wetted turn will be ready only in a month, then it's not a shame to submit it to the meat and cold liqueur.

The way is modern, adapted

If the tub, a large bottle or other large capacity on the farm is not, you'll wonder how to cook a soaked wet-turn is easier. You can cook immediately in small jars.

Ingredients:

Preparation

The washed berries leave to drain. In the jars we spread the leaves and pour the seeds. Fill them with berries. In warmed simple water, we dissolve salt and sugar. You can prepare a wetted turn without sugar, in the recipe we add honey at the rate of 2 tbsp. spoons of flower honey per 1 liter of potting. Then pour in the sparkling water and pour the berries. Cover with nylon caps and put in a basin, and we remove the pelvis for a week under the table or on the balcony. While there is a process of fermentation, the liquid will gradually flow out, therefore it is important to hedge. After a week, we take the blanks to a cool place. Wet turn in cans can be stored in the refrigerator, but you need to monitor the temperature regime.

About options

Of course, you can prepare an assortment by adding a plum to the turn. This option is good if the berries are not very many. If you do not have the leaves of currant and cherry on hand, you can slightly change the recipe and get by with a bag of dried Provencal herbs or a combination of a clove and fragrant pepper.

Some advise the recipe for a waxed vine with vinegar, but it is difficult to call this berry sour - it turns out to be pickled, but it's a completely different taste and completely different storage conditions.

In general, prepare a wetted turn, diversify blanks for the winter, use the recipes listed above, and make sure you include fantasy.