Russian Brined Lingonberries
Ingredients
- Fresh or frozen lingonberries any amount
- Filtered water
Instructions
- Place lingonberries into a glass mason jar.
- Add enough water so that all the berries are submerged.
- Cover well (I love these reCAP mason jar lids, they can be used with a waterless fermenter).
- Keep at room temperature for 2 weeks.
- Transfer to refrigerator after 2 weeks. Lingonberries can now be eaten, although I think the flavor improves with longer storage.
Notes
- The berries will eventually come to float, which is fine. There is no need to weigh them down.
I like to eat brined lingonberries with savory dishes and tossed with sauerkraut. - I love them with beef goulash and mashed potatoes! All my kids enjoy them but my 22-month old is completely obsessed with them, it's pretty funny to watch.
- Back in Russia, some folks mix brined lingonberries with honey or sugar before serving them like a sauce.