I really like to collect acacia flowers, usually they bloom in our region in June, when it is a constant rainy season and therefore it is difficult to collect beautiful flowers. This year, spring is abnormally early, which is a month earlier than usual for us. Because of this, the acacia blossomed in a period without precipitation and the acacia bloomed very profusely.
I already showed you recipes with acacia several years ago in this video • Цветы БЕЛОЙ АКАЦИИ: 5 ...
Today I continue the topic of culinary use of acacia flowers.
1. Kvass from acacia flowers: acacia flowers - 1/3 of a jar, honey (or sugar) - add at the rate of 1 tbsp. per 1 liter, drinking water at room temperature - do not add more than 5 cm to the top of the can. Mix well, cover with a cloth and put on the windowsill for 3-5 days (depending on the temperature). Mix the contents of the jar every day. Kvass is ready when it tastes almost not sweet, sour. Strain, seal tightly, store in the refrigerator. Storage period up to a year.
2. Pickled acacia buds. For marinade for 0.5 l of water: salt - 1 tbsp. without mountain, sugar - 1 tsp, spices to taste (bay leaf - 1 pc., peppercorns - 6 pcs., allspice - 3 pcs., cloves - 2 buds, mustard seeds - 1 tsp. without mountain. I put 4-5 cloves of garlic, 1 teaspoon of vinegar (9%) in a jar of 250 ml and boil it for 10 minutes.
3. Quick marinade for acacia flowers: 3 cloves of garlic, honey - 1 teaspoon, vegetable oil - 5-6 tablespoons, apple cider vinegar - 2 tablespoons, salt - a pinch to taste. Store in the refrigerator for up to 1 week.
Enjoy watching!
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