For 1 kg of dogwood fruit:
water - 300 ml,
vinegar 9% - 100 ml,
sugar - 5 teaspoons
salt - 1 tbsp. spoon,
Carnation,
allspice peas,
tarragon,
Bay leaf.
Cooking methodRipe dogwood fruits, rinse and chop to preserve their integrity during cooking.
Prepare a marinade from water, salt, sugar and vinegar and pour over the prepared dogwood. Cook for 15 minutes.
In sterilized jars, put 1 bay leaf and 1 sprig of tarragon, 3 clove buds and 3 allspice peas. Pour ready-made berries with marinade into jars, roll up and leave warm.
NoteThis appetizer tastes much more original than the canned olives we are all used to.