Mix the pickling ingredients, boil, cool, pour over the prepared meat after it has cooled down completely, and leave to cool with the lid closed. By boiling pickle gains spicy flavor and shelf life (up to 14 days), in winter pickling liquid can also be used without boiling, but it does not have the good flavor. Pickling liquid should cover meat, otherwise turn meat to the other side daily, at least every 2 days.
The amount of vinegar depends on the acetic acid.
Possibility of use: Vinegar pickle can be used for all kinds of meat, both for all kinds of wild fowl, game, wild boar, as well as for ox and mutton. Vinegar pickle can be used as a “quick pickle”: Bring pickling ingredients to a boil, pour boiling over prepared meat, set aside to cool. Meat is ready for use after 1 day and is less depleted in the short time.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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