Pickled grape snails
Composition / ingredients
2
Servings:
Cooking method
Thoroughly wash the snails. We put it in a saucepan with already boiling water (so that they die immediately) and boil it on very low heat for 30 minutes.
Then we throw it into a colander and let the water drain completely.
In a bowl, combine soy sauce with wine and vinegar, and add finely chopped pepper and garlic, pour sugar. Add thyme and rosemary. Mix the marinade and put the snails in it. The mixture should completely cover the snails, but if it is not enough, be sure to increase its volume and do not forget to mix the snails so that they are properly pickled.
Leave the snails in the marinade for a day, then spread on a dish, pour lemon juice and serve on the table, garnished with lemon slices and herbs.
Help yourself!
Calorie content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Rosemary - 131 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Hot capsicum - 40 kcal/100g
- Wine - 76 kcal/100g
- Grape Snails - 90 kcal/100g
