Sloes in Vinegar

A wonderful accompaniment to salads and vegetable dishes.

Put the sloes with the water and spices on a small fire and bring them to the boiling point, strain them on the spot and fill them into glasses.

Bring the broth to a boil together with the vinegar, garlic and honey and pour over the sloes while hot. Close the jars and turn them briefly to the other side.

After five days, pour off the liquid from the jars, heat again and mold repeatedly over the fruit. Repeat this process two more times.

Shelf life: 1 year.

Tip: Heating the seasoning stock several times increases the shelf life of the product.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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