Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shallots
Pickling liquid
How it's done
Shallots
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.
Pickling liquid
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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