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!
