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Pickled red wine shallots

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Ingredients for 4 servings:

  • 1 kg shallot(s), peeled
  • ¼ liter red wine
  • 1 dl port wine
  • 2 dl soup, clear (absolutely fat-free) or water
  • 60 g sugar or icing sugar
  • 1 dl vinegar (red wine vinegar)
  • 5 juniper berries
  • 1 sprig(s) rosemary
  • 10 grains of pepper, light

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Caramelize the sugar in a shallow pan, add the shallots, stir, add the remaining ingredients, and cook for about 15 minutes until crisp. While still hot, pour into clean jars, seal tightly, and store in a cool, dark place. Tip: You can sterilize the sealed jars in a water bath at about 120°C for about 30 minutes.

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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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