Greek cuisine · Vegetable Dishes

Tsitsiravla Toursi

Young pistachio shoots from Pilion pickled in a vinegar brine and dressed with onion rings and olive oil.

Ingredients · for 6 servings

• 800 g young pistachio shoots (tsitsiravla, or wild garlic buds)
• 500 ml white wine vinegar
• 500 ml water
• 3 tbsp coarse sea salt
• 1 red onion
• 3 bay leaves
• 1 tsp allspice berries
• 100 ml olive oil
• 1 lemon

Instructions

1. Wash the shoots, cut off the woody ends and divide into 6 cm pieces, then blanch in plenty of salted water for 3 min. and shock in cold water immediately — this removes the bitterness.
2. Bring the vinegar, water, sea salt, bay leaves and allspice berries to a boil and let bubble uncovered for 5 min. so the salt fully dissolves.
3. Pack the drained shoots tightly into a clean screw-top jar and pour the hot brine completely over them so nothing sticks out.
4. Close the jar, let cool and leave to steep in a cool, dark place for at least a week; after that it keeps for two months.
5. To serve, drain the desired amount, slice the red onion into paper-thin rings and mix both loosely together.
6. Drizzle with the olive oil and the juice of half a lemon, let steep for 10 min. and serve as a meze with bread and cheese.