If you like everything spicy and fragrant, then canned blackthorn with garlic for the winter is for you. It can be served as an independent snack or complement any meat dishes with it – as you like best. And most importantly – it is easy to cook and keep for a long time.
Ingredients
- Turn - 800 g
- Garlic - 4 cloves
- Cilantro - 1 bundle
- Tarragon - 2 twigs
- Bay leaf - 2 pieces
- Allspice - 4 peas
- Sugar - 10 g
- Water - 1 l
- Salt - 170 g
- Wine vinegar - 100 ml
Step-by-step cooking recipe
Put blackthorn, chenok, chopped herbs, sugar and spices in sterile jars.
Boil water with salt and pour over the thorn, not reaching a few centimeters to the top.
Add vinegar to each jar and roll them up for the winter.
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