Johannisbeeren-vinegar

100g red Johannisbeeren
700ml white wine vinegar

Pluck Johannisberries from the Rispen and wash. Pierce the berries lightly with a fork and distribute into the jars. Fill the jars with vinegar. Close jars and leave for one week in the sun.

Storage period: 4-6 months

Zitronen-Fenchel oil

1 tbsp Fenchelsamen
1 unprocessed lemon
750 olive oil

Wash lemon and cut the lemon skin into thin slices. Heat Fenchelsamen on low heat till they begin to soften. Roast the lemon peels slightly, with ca. 100 oil. Distribute among the prepared jars and fill the rest with oil. Close the jars and leave for one week.

Storage period: 6 months

Tipp: fish or grilled vegetables.

Grapefruit-marmelade

6 grapefruits
1 Briefchen (30g) Gelierpulver, z. B. M-Gel
1 Vanilleschote
1/2-1 tsp chilli flakes (ready made)
600g sugar

Peel grapefruits. Remove the white skin completely. Cut out the Fruchtfilets. Squeeze juice. Cut Vanilleschote lengthwise into half and add to the chilli flakes in the pot. Mix well and boil. Add sugar and cook for 4 minutes. Fill the prepared jars and close well.

Tipp: suits cheese or Tafelspitz.