Ingredients:
- 400 g vine shoots
- Water for boiling
For the Brine:
- 60 g vinegar
- 60 g water
- 1 tablespoon coarse salt
- 1 teaspoon sugar
- 6 peppercorns
- 2 garlic cloves, sliced
- Olive oil
Instructions:
- Prepare the Vine Shoots:
Wash the vine shoots thoroughly.
Bring a pot of water to a boil, then add the vine shoots.
Boil for approximately 10 minutes, then drain.
Place the hot vine shoots into a sterilized jar. - Make the Brine:
In a saucepan, warm the water and add the vinegar, coarse salt, sugar, peppercorns, and sliced garlic. Stir until the salt and sugar dissolve. - Fill the Jar:
While the brine is still warm, pour it over the vine shoots in the jar, ensuring they are fully submerged. - Seal and Store:
Top with olive oil to cover the surface. Seal the jar tightly and store in a cool, dark place.
Let the pickled vine shoots sit for 3-4 weeks before opening for optimal flavor.
A Taste of Tradition
These pickled vine shoots capture the essence of Mediterranean simplicity and tradition. Perfect as a tangy addition to salads, as a side dish, or simply enjoyed on their own. Patience is rewarded as the flavors mature beautifully over time. Delight in this unique and flavorful treat!
Curious to explore the amazing benefits and unique qualities of our dishes? Click here to discover why DeliciousPath‘s recommended recipes are a perfect blend of flavor and health!
