Pickled raspberries

Ingredients:

• 2 kg of raspberries
• 2 liters of water
• 1.5 kg of sugar (the amount can be adjusted to taste)
• 1 vanilla sugar
• lemon juice (optional, for better taste and preservation)

Carefully wash the raspberries, taking care not to damage the fruits. You can leave them to dry a little.

Sterilize glass jars and lids by placing them in an oven at 100°C or boiling them in water for a few minutes. This will ensure that there are no bacteria.

Combine the water and sugar in a large saucepan, then heat until the sugar is completely dissolved. The syrup should thicken a bit, which usually takes 10-15 minutes of cooking over moderate heat. At the end of cooking, add lemon juice.

Carefully load the raspberries into the sterilized jars, but do not overfill them. Pour the hot sugar syrup over them so that they are completely submerged.

Close the jars tightly with lids. If you want additional security, so that the winter food will last a long time, you can carry out pasteurization. Put the jars in a large pot with water (the water should reach 2/3 of the height of the jar) and cook them on low heat for 10-15 minutes. You can also put them in a warm oven and let them cool, or you can wrap them in a blanket and let them cool completely.