Ringroot in Vinegar and White Wine

Remove the stalks from the ringroot and shave them off cleanly with a kitchen towel. Prick a few times with a needle or a very sharp kitchen knife. Place fruit in a stone pot. Sprinkle sugar on top. Mix wine vinegar and white wine with cloves and cinnamon in a saucepan. Pour over the fruit. They must be covered with liquid. Place the stone pot in a saucepan filled with water (the water must offer at least half the height of the pot). Let the water boil. Boil down at low temperature for 60 min. Remove the pot from the stove. Cool down the ringtails in it. Keep stone pot in a cool place for 10 days. Shake once a day to keep the fruit covered with liquid. Fill into jars or possibly small stone pots and seal airtight. Apropos: Ringlotten in vinegar and white wine are an excellent addition to short roasted meat, to game and cold cuts.

Related Recipes:

Pasta with Caper PestoTry this delicious pasta dish: 1. make a pesto with about three quarters of the caper apples, peeled garlic... Duet of Barberie Duck on Creamed Savoy Cabbage with Roasted Polenta and Port Wine Pepper SauceRemove the outer green leaves from the savoy cabbage head, quarter it and cut out the stalk. Cut the cabbage... Cherry CompoteWash and pit the cherries and put them into preserving jars. Mix the water well with the cloves, cinnamon... KletzenbrotCut the dried fruit into small pieces, mix with the almond kernels and walnuts and marinate with apricot jam... Melon with Wine CreamFor melon with wine cream, peel melon, cut into 8 pieces and remove seeds. Drizzle melon pieces with... Sour Meat… Part 3 From 4Start: see part 2. (*) calculate with 150 to 250 g of meat per person. Remove the bones from the belly meat... Swedish Bomb CreamFor the Swedish bomb cream, rinse the fruit with cold water, remove seeds or stalks if necessary, and cut into... Shoulder of Lamb From the Roman PotFor the lamb shoulder from the roman pot, first soak a roman pot for one night (at least 6 hours). Remove the... Fish Soup with Saffron RouilleIt is best to have the fish filleted immediately at the fishmonger’s, but take the carcasses with you... Garlic in OilFor the garlic in oil, first cut the garlic bulbs into individual cloves, blanch briefly in hot water with the...