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- Ingredients for the Marinade:
- 5 litres of water
- 500 g of salt
- 150 g of sugar
- 150 ml of vinegar (70%)
- 5 cloves of garlic
- 4 bay leaves
- Black and fragrant peppercorns
Alternative if using 9% vinegar:
- 5 litres of water
- 600 g of salt
- 180 g of sugar
- 1170 ml of 9% vinegar
- 6 cloves of garlic
- 4 bay leaves
- Black and fragrant peppercorns
Ingredients
Recipe
- Bring water to a boil. Dissolve the salt and sugar, then add the peppercorns and bay leaves.
- Allow the marinade to cool, then add coarsely chopped garlic and pour in the vinegar.
- The marinade is now ready. Keep the product in the marinade for 12–24 hours. The longer you leave it, the more pronounced the vinegar’s sharpness will be.
- This marinade can be used for fish, pork, or poultry before smoking.
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