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        <img src="/johannesbeeressig.png" alt="Johannesbeeressig">
        
        <h2>Zutaten für 1 Flasche à 500 ml:</h2>
        <ul>
            <li><label class="cl-checkbox"><input type="checkbox"><span>150 g rote Johannisbeeren</span></label></li>
            <li><label class="cl-checkbox"><input type="checkbox"><span>½ Vanilleschote</span></label></li>
            <li><label class="cl-checkbox"><input type="checkbox"><span>300 ml Weißweinessig</span></label></li>
            <li><label class="cl-checkbox"><input type="checkbox"><span>1,5 EL Honig</span></label></li>
        </ul>

        <h2>Zubereitung:</h2>
        <ol>
            <li><label class="cl-checkbox"><input type="checkbox"><span>Die Johannisbeeren vorsichtig waschen und in einem Sieb gut abtropfen lassen - danach in ein sauberes Gefäß mit Deckel geben. </span></label></li>
            <li><label class="cl-checkbox"><input type="checkbox"><span>Die Vanilleschote der Länge nach halbieren und das Mark herauslösen.</span></label></li>
            <li><label class="cl-checkbox"><input type="checkbox"><span>Vanillemark und ausgelöste Schote gemeinsam mit dem Weißweinessig und Honig in einen Topf geben und aufkochen lassen.</span></label></li>
            <li><label class="cl-checkbox"><input type="checkbox"><span>Den Essig-Honig-Sud über die Johannisbeeren gießen und alles abkühlen lassen. Abgedeckt an einem warmen Ort
              3 Wochen ziehen lassen.</span></label></li>
              <li><label class="cl-checkbox"><input type="checkbox"><span>Den Essig anschließend abseihen und in sterileFlaschen füllen.</span></label></li>
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            <span>TIPP: mit etwas Olivenöl, Salz und Pfeffer verquirlt passt der Essig besonders zu kräftigen Blattsalaten.</span>
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