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Pickled gogons

Pickled gogons


The gogons wash very well.

We place on the bottom of a 3 liter jar sprigs of thyme and dill.

Then place the gogonele, horseradish and hot peppers.

After we put the gogons in the jar, we take care of the brine.

Put 3 liters of boiling water with 3 tablespoons of salt once in a while and with 100 ml of vinegar and let it boil for 2-3 minutes, then add the bay leaves and peppercorns.

Before pouring the brine, put a few pieces of horseradish on top of the gogonelles.

Pour the hot brine over the gogons, until the jar is full.

Tie the jar tightly and let it cool.

After it has cooled, store it in a cool place.