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Gogonele first ever made with a small little story.
In our marriage anniversary day after I finished cake that I worked about 6:00 overall and just when I was headed with determined steps towards a warm bath and relaxing sounds buzzer. Frankly, I hesitated to answer because I was pretty tired and rather "messy fashion." Sitting in the hall and asked, "What to do, to answer or not?" I can not stand wires not open the door and as he insisted pipe ring I said, let's open. Raining thunder and lightning, the Baltic formed best water in the front door, giving the curtain aside and wake up face to face with a crate of about 7 kg of gogonele worn by some muddy feet. We invited gogonelele house and they came without any hesitation taking care to leave behind small traces of mud on shiny tiles ready for the big event that evening. After that I was just me and them, we looked deep and set the bath can wait quietly, my gogonelele not. We tried to negotiate, to require a reprieve, nothing. I grabbed the phone and called my father, the family number 1 expert in pickles. We note, I thank you, and I said I get to work ...... unfortunately it was impossible, I had no jars! I ransacked all the cupboards in search of solutions and saving shelf when I found there the last two jars like cliffs waiting to be introduced to gogonolele rotund. So I started making some of them already had no patience and the rest we do today with small buckets of yogurt cap. That was their story and now you tell me how I swell,
Ingredient:
gogonele
carrots
marar
thyme sprigs
thyme
boabe mustar
boabe piper
garlic
crengute Visin
cherry leaves
apa
salt
As a first rule to each quart of water put a teaspoon of salt.
Mix 1 liter of cold water (or more depending on your gogonelele) 1 tablespoon salt.
Gogonele wash should not be green but a little green to reddish stems. This will be delicious.
Cut sliced carrots, chopped dill tocam, prepare some dried thyme sprigs thyme plus a leaflet, peeled garlic, peppercorns and mustard prepare, twigs of cherry and cherry leaves that give a great taste gogonelelor.
Take a jar and rub them well inside (bottom and walls) with a clove of crushed garlic, then sit on the bottom of the jar thyme sprigs thyme, dill, mustard and pepper seeds and some thin slices of garlic.
Add gogonelele and among them the carrot disks.
Cover with water we dissolved salt per jar beside them and sneak a few leaves of cherry and a sprig of cherry as a degat.
We leave a few days the jars covered with a saucer and they start their bulbuceasca cap.
In about 2-3 weeks you can eat.
If you rece intunecos pastreaza in loc.
We worship near baked beans with smoked pork roast in oil addition.
