Pickled cinnamon shallots

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Bring 2 tablespoons of salt and 2 litres of water to the boil, remove from the stove and put in a cool place. Peel the shallots, pour cooled salted water over them and leave to stand overnight

2. 2

   Cut the ginger into thin slices. Boil up vinegar, sugar, cinnamon sticks, ginger, pepper and cloves. Pour shallots into a sieve and drain

3. 3

   Spread the shallots into preserving jars and pour vinegar stock over them. Close the jars tightly and let them steep for at least 3 weeks

4. 4

   Waiting time approx. 12 hours