Sweet and sour scallions with coriander
Ingredients
1 kg scallions, 2 litres white vinegar, 2 tablespoons coriander seeds, 2 tablespoons sugar, 1/2 lt extra virgin olive oil, 2 tablespoons rock salt.
Preparation
Peel the scallions and boil them in plenty of salted water for circa 5 minutes. Drain them and place them in a bowl full of cold water to cool them. Carefully drain them again and place them in a glass jar. In a pan, boil the vinegar, sugar and coriander for circa 10 minutes.
Slowly pour the boiled vinegar onto the scallions (to avoid the heat breaking the jar) and let it rest for 24 hours.
Drain the scallions from the vinegar, place them back in the jar and barely cover them with an excellent olive oil. Seal the jar and conserve in a cool, dry place.
1 kg scallions, 2 litres white vinegar, 2 tablespoons coriander seeds, 2 tablespoons sugar, 1/2 lt extra virgin olive oil, 2 tablespoons rock salt.
Preparation
Peel the scallions and boil them in plenty of salted water for circa 5 minutes. Drain them and place them in a bowl full of cold water to cool them. Carefully drain them again and place them in a glass jar. In a pan, boil the vinegar, sugar and coriander for circa 10 minutes.
Slowly pour the boiled vinegar onto the scallions (to avoid the heat breaking the jar) and let it rest for 24 hours.
Drain the scallions from the vinegar, place them back in the jar and barely cover them with an excellent olive oil. Seal the jar and conserve in a cool, dry place.
