Mandarins are a typical winter fruit that is mostly eaten fresh. The pickled citrus fruits are a great accompaniment to crepes or vanilla ice cream. They are also very suitable as a last-minute gift for loved ones who appreciate home-made specialties.

Preserved tangerines do not have to come from the supermarket

Ingredients for 4 twist-off glasses of 250 ml each

  • 15 small, firm tangerines without seeds
  • 250 grams of sugar
  • 300ml of water
  • 150 ml rum or cognac
  • 6 cardamom pods
  • 1 vanilla bean

preparation

  1. Put the water, sugar and alcohol in a saucepan and bring to the boil.
  2. Stir constantly until the crystals have dissolved.
  3. Crack the cardamom pods with the back of a knife, scrape out the vanilla pod.
  4. Add the spices to the alcohol and water mixture and remove the saucepan from the heat.
  5. Peel the tangerines and put them in cold water.
  6. Now the white skin can easily be scraped off with a knife.
  7. Thoroughly pat the citrus fruits dry with kitchen paper.
  8. Quarter the tangerines and remove any seeds that may be present.
  9. Divide between previously sterilized jars.
  10. Reheat the infused syrup and immediately pour over the fruit.
  11. Close the jars and leave in the fridge for at least two days.

Optional: Boil the pickled tangerines

If you do not want to use the tangerines in the near future, we recommend that you also boil the fruit.

  1. Place the jars with the citrus fruits in a drip pan. They must not touch.
  2. Pour two to three centimeters of water.
  3. Place in the oven on the lowest rack and turn on a temperature of 100 degrees.
  4. Once the temperature has been reached, boil for 30 minutes.
  5. Switch off the tube, take out the tangerines and let them cool down completely.

Of course, you can also preserve the fruit in a wake-up pot. To do this, place the glasses on the grid, pour in the water according to the manufacturer's instructions and boil the mandarins in them for 30 minutes at 100 degrees.

tips

After enjoying the well-infused citrus fruits, you don't have to throw away the high-proof syrup. Serve this, topped with a little butter, as a creamy sauce for winter desserts.

Category:

Vegetable garden