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🍽️ Pickled Maroni in Jars

2062 kcal · 30 min · 4 servings

Pickled Maroni in Jars Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 250 degrees.
  2. 2. Lightly score the shells of the chestnuts with a sharp knife.
  3. 3. Place the chestnuts in the oven and bake until the shells open well.
  4. 4. Remove the chestnuts from the oven and remove the shells along with the thin skin.
  5. 5. Place the peeled chestnuts in a pot and cover them just with water.
  6. 6. Add the orange peel and ½ teaspoon of fennel seeds.
  7. 7. Let the chestnuts cook for about 5 to 8 minutes.
  8. 8. Pierce a chestnut with a sewing needle; if it goes in easily, they are done.
  9. 9. Let the chestnuts cool in the cooking water.
  10. 10. Drain the water and let the chestnuts drain well.
  11. 11. Boil water with sugar and lemon juice to make a syrup.
  12. 12. Let the syrup simmer for about 4 minutes.
  13. 13. Remove the pot from the heat and let the syrup cool.
  14. 14. Fill the chestnuts into preserving jars.
  15. 15. Pour the cooled syrup over the chestnuts until they are just covered.
  16. 16. Add a piece of lemon peel and a small piece of vanilla pod to each jar.
  17. 17. Seal the jars well.
  18. 18. Sterilize the jars for 20 minutes.
  19. 19. Let the jars cool.
  20. 20. Store the jars in a dark and cool place.
  21. 21. Serve the chestnuts cold with the sugar syrup.

Nutrition per serving