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Betty Bossi Koch-Center
2 preserving jars (each approx. 300 ml)
How it's done
Peel the shallots, mix in a pan with the white wine and all the other ingredients up to and including the salt, bring to the boil. Cook over a medium heat for approx. 15 mins. Remove the shallots, transfer to the jars.
Add the vinegar, sugar and salt to the liquid, return to the boil, pour the boiling hot liquid over the shallots to cover. Seal the jars immediately, leave to cool on a towel.
|That fits:||Raclette, fondue or boiled meat|
|Shelf life:||Store in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume the shallots quickly.|
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