Summary

Ingredients

• 750 g shallot (s)
• 50 ml olive oil
• 75 grams sugar
• 200 ml red wine, drier
• 200 ml port wine
• 3 bay leaves
• 4 chilli pepper (s), dried
• 2 teaspoons salt
• 100 ml vinegar (fruit vinegar)

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Instructions

1. Peel the shallots.
2. Heat the olive oil and fry the shallots in it. Add the sugar and stir-fry until it caramelizes. Pour red wine, fruit vinegar and port wine over the shallots. Add salt, bay leaves and chili peppers and simmer for about 10 minutes. The shallots must not be too soft!
3. Then fill into clean twist-off glasses - this amount is enough for 2 glasses of 0.5 l each. Close tightly and turn upside down for approx. 1 hour.
4. The shallots should steep for about 2 weeks before they are eaten.