For vinegar shallots with raisins, peel the onions. Peel the ginger and cut into thin strips.
Boil water with sugar, vinegar, salt, paradeis pulp and olive oil in a saucepan. Stir well so that paradeis pulp and sugar dissolve. Season with ginger, chili peppers, rosemary and bay leaf.
Now add the onions and let everything cook for 30 minutes without a lid, after about 20 minutes add the raisins. The liquid should have thickened to a syrupy consistency by the end of the cooking time.
Leave the vinegar shallots with raisins to infuse in the broth for another 6-8 h and then fill into sterile jars.
Preparation Tip:
Vinegar shallots with raisins go well with a mixed appetizer plate and grilled food!
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