Grapevine Tendrils

Ingredients

• 250 grams grapevine tendrils (vrilles de vigne), freshly gathered
• 15 grams tarragon leaves (feuilles d'estragon)
• 4 leaves blackcurrant leaves (feuilles de cassissier)
• vinegar (vinaigre)
• salt (sel)
• ice water (eau glacée)

Instructions

1. Gather the grapevine tendrils when very tender (July–August), as fresh as possible.
2. Soak them in ice water for 15 minutes. Drain thoroughly, then plunge them into a pot of boiling salted water and boil for 5 minutes.
3. Drain completely and transfer immediately to an earthenware terrine. For every 250 grams of tendrils, add 15 grams of tarragon leaves and a bouquet of 4 blackcurrant leaves.
4. Pour boiling vinegar over the contents to cover. Leave to macerate in a cool place for 4 or 5 days.
5. Serve with an accompaniment of marinade (pickled vegetables).