Choose blackthorns for pickling ripe, but dense, otherwise you will not be able to use it as olives. Store them in a dry, dark, cool place.
Prepare all the ingredients you need to make pickled thorns for the winter. Sort the thorns, remove the brushes, wash and let the water drain.
Pick each turn in several places. This will keep them whole after cooking.
Place the thorns in sterilized jars, leaving about 2 to 3 centimeters of space to the top.
Put all the other ingredients in a saucepan, pour in water and put on medium heat. Bring to a boil and cook for 3 minutes. Pour the boiling marinade over the jars of thorns, cover and let sit for 30 minutes.
Then pour the water from the jar into a saucepan and bring to a boil.
Add vinegar to jars of thorns and pour in boiling marinade.
Roll up the jars with boiled lids, turn upside down and wrap until cool.
Categories: Diet recipes