Pickled Chestnuts

Ingredients

• 2.5 kg chestnuts
• 800 g sugar
• 1 lemon (juice and zest)
• 1 untreated orange (best organic, with peel)
• 1 Vanilla bean
• fennel seeds
• 1 l water

Instructions

1. 1.

   Preheat the oven to 250°C. Score the shells of the chestnuts with a sharp knife. Roast in the hot oven until the shells open well, then remove the chestnuts and discard the shells and skins. Place the chestnuts in a pot and cover almost with water. Add orange zest and ½ tsp fennel seeds and simmer. After about 5-8 minutes poke each with a sewing needle; if it goes through easily, the chestnuts are done. Let them cool in the cooking liquid, then strain and drain well.

2. 2.

   Meanwhile, bring water with sugar and lemon juice to a syrup by boiling for about 4 minutes, then remove from heat and let cool. Place the chestnuts into canning jars and fill with the syrup (the chestnuts should be just covered). Add a piece of lemon zest and a small piece of vanilla bean to each jar. Seal the jars tightly and sterilize for 20 minutes.

3. 3.

   Let cool and store in a dark, cool place.

4. 4.

   Serve the chestnuts cold with the sugar syrup.