Ingredients
The tzitsiravla are the young shoots of a species of wild native pistachio tree of the fir family (common name Pistacia Terebinthus). Every April the Pelionites collect the shoots. The aim is to prepare a famous brine-based snack that goes well with tsipouro.
- Tsitsiravla
- salt
- vinegar
- olive oil
Execution
Collect the chicory leaves and peel the shoots from the large lower leaves. Put them in boiling water and boil them for ten minutes. Drain them and put them in brine for twelve hours. Drain again and soak for six hours in vinegar. Do the final draining and place them in glass jars. Add olive oil. Optionally you can add garlic slices. After fifteen days they are ready to eat.