Very often, many housewives who have an unpretentious thorny shrub with dark blue fruits on their garden do not even imagine that in addition to compote, jam and jam, you can make a stunning savory snack that can mimic the taste of your favorite olives or just become an ideal addition to meat or other unsweetened dishes. For this, the turn must be properly marinated, and how to do it you will learn from the recipes below.
Turn, marinated for the winter like olives - recipe
Ingredients:
- turn - 1,9 kg;
- leaves tarragon - to taste;
- laurel leaves of medium size - 2 pcs .;
- granulated sugar - 25 g;
- salt, not iodized - 30 g;
- purified water - 0,9 l;
- vinegar (9%) - 70 ml.
Preparation
Starting to prepare this workpiece, my turn is under running water and we get rid of the pedicels. Now you need to prick each berry carefully with a fine needle. This will preserve the integrity of the turn during marinating and as a consequence its beautiful appearance. Place the prepared fruit in a suitable container and pour boiling water for fifteen minutes.
During this time, grind the leaves of tarragon and grind the laurel leaves in a mortar. From the thorn, drain the water, and put the fruits themselves in a sterile dry container, pouring the layers of crushed lavrushka and chopped estragon. For a liter of liquid drained from a thorn, we add on a tablespoon of sugar and salt of stone not iodized, warm the marinade to the boiling and dissolving of all the crystals, then pour vinegar and pour the resulting mixture with a thistle with spices in the jar. We seal the container tightly, turn it over the lid and cover it with a warm blanket or blanket for natural self-sterilization and slow cooling down.
Turn, marinated in Azerbaijani with greens and garlic
Ingredients:
Calculation per one liter jar:
- turn - 800 g or how much it will fit;
- cloves garlic - 2-3 pcs .;
- greens of cilantro, parsley, basil, tarragon - to taste;
- laurel leaves of medium size - 2 pcs .;
- pepper peas - 4-5 pcs .;
- sugar - 10 g;
For brine:
- water filtered - 1 liter;
- salt, not iodized - 170 g;
- vinegar wine.
Preparation
Marinated thistle in this recipe is incredibly piquant and tasty. This appetizer will perfectly complement the meat dishes, and the resulting marinade from the can of thistle can be used as a dressing for salads or as a basis for preparing more complex sauces.
To realize the idea, we choose a ripe but dense turn without damages and dents, relieve the fruits from the stems and rinse well under running water. Just like in the previous recipe, we puncture each berry with a needle to maintain integrity.
We prepare the cans, mine them, sterilize them in any accessible and convenient way, and at the bottom of each we throw laurel leaves, pea peppers and peeled and cut into several pieces garlic teeth. Now fill the container with a prepared thorn, pouring the layers of previously washed, dried, and then chopped fresh greens. You can also supplement the greens with the plates of garlic.
We pour sugar into each container. In a liter of water, sprinkle salt with a stone not iodized, boil the brine for three minutes and pour into the jar, filling it only half. Further we supplement the missing volume up to the top with wine vinegar, we seal the vessel with a boiled lid and put it in a cool and darkened place for storage.
Such a pickled thistle in Azeri is kept well under room conditions. It is only necessary to ensure the sterility of dishes and the correct handling of all components of the snack.