Ringroot Sweet and Sour

Prepare water, vinegar, sugar, scraped vanilla pod, cinnamon, peeled ginger bulb and cloves on low gas flame. Rinse and pat well. Prick each fruit a few times with a wooden skewer. Then prepare in batches in the spice broth. Fill the ringroots into prepared jars and pour the hot liquid over them. Close the jars tightly. After 2 days, pour off the broth, bring it to the boil again, pour it over the ringroot and seal the jars.

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