A specialty of Azerbaijani cuisine, goyerti turshusu pickles whole bunches of tarragon and basil in a vinegar brine. In winter it is served alongside meat dishes as a sharp, aromatic accompaniment.
Trim the tarragon and basil bunches, wash them well and pat dry with paper towel.
Bring the water, vinegar and salt to the boil in a pot, then remove from the heat and let it cool a little.
Pack the washed herb bunches tightly into a clean jar, tucking in slices of crushed garlic, then pour the cooled brine over them until fully submerged.
Seal the jar tightly and leave it somewhere cool and dark for at least 1 week; after that the jar's contents are ready to eat.
Make sure the herbs stay fully submerged under the brine, as any exposed tips can grow mould. Store the jar somewhere cool and dark, and keep it in the fridge once opened.
Bu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.