Recipe: Vinegar trumpets
Vinegar trumpet recipe here we go, they are there in our woods, until the first frosts I love going in the woods with my daughter, always a great moment of relaxation and even when we come home empty-handed, without no trumpet. But when you have the pleasure of finding a stain, what a pleasure, these condiments will be very appreciated with a terrine and that changes pickles.
- Recipe Lamb’s foot in vinegar for 1 glass of 75 cl:
- 300 gr of trumpets
- 40 cl of white vinegar with honey
- 1 tablespoon of brown sugar
- 1 teaspoon of red berry
- 2 shallots
- 1 cinnamon stick
- 1 sprig of fresh thyme
- Heat the vinegar, cinnamon stick and sugar in a saucepan.
- Simmer for 3 minutes.
- Set aside on a window sill, so that the liquid cools.
- Rinse the thyme stalk with clear water.
- Dry the aromatic herb with food paper.
- Cut the mushroom in half to check that it is uninhabited.
- Cut the base of the mushroom (unless like me, you cut them with a knife in the forest).
- Scald then dry the jar.
- Install the stalk of tarragon, so that it is over the entire height of the jar.
- Pour in the red berries.
- Gently place the trumpets at the bottom of the jar.
- Peel the shallots, then add them to the jar.
- Pour the cold vinegar over the trumpets.
- Reserve under cover for 3 to 4 weeks.
- Taste the trumpets before the end of the year.
Preparation time: 30 minutes
Cooking time: 0 minutes
Number of people: 1 glass of 75 cl
4 star rating: 1 review
What wine to drink with: Vinegar trumpets
My favorite wine for this Alsace Pinot blanc recipe: Pinot blanc grape (klevner)
Temperature between 10 ° and 12 °
Thanks to Alain for this walk in the woods