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Spicy sloes

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Ingredients for 1 servings:

  • 1 cup sloes, about 300ml, cleaned, after frost
  • 1 tsp thyme
  • 1 clove(s)
  • ½ bay leaf
  • 50 g salt
  • 250 ml water

Instructions

Working time approx. 15 minutes; Rest period approx. 56 days; Cooking/baking time approx. 3 minutes; Total time approx. 56 days 18 minutes

Sloes in brine, as an exchange for olives

Make a brine from all ingredients except the sloes and boil for about 3 minutes. Once cooled, pour over the sloes, preferably in a stone pot, and let it steep, covered, in a cool, dark place for at least 8 weeks. It tastes great in salads and with cheese, among other things.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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