Pickled Sweet Potatoes

Ingredients:

10 whole cloves

5 whole star anise

1 tablespoon yellow mustard seed

2 cinnamon sticks

3 bay leaves

1 teaspoon crushed red chile flakes

1 cup light brown sugar

½  cup sugar

Peeled zest and juice of 2 oranges 

½  cup lemon juice

4 cups apple cider vinegar

2 cups water

1 teaspoon salt

4 medium sweet potatoes, peeled and cut into thick matchsticks (2 inches long, ½-inch thick)

1 cup shallots, cut into thin wedges

Directions:

In a small skillet over low heat, warm the cloves, star anise,mustard seed and cinnamon sticks over medium heat, toasting until fragrant, 2 to 3 minutes. Transfer to a bowl, add bay leaves and chile flakes, and set aside to cool slightly.

In a medium saucepan over high heat, bring the sugar, orange zest and juice, lemon juice, vinegar, water and salt to a boil, stirring to dissolve the sugars. Add the spice mixture, reduce heat to a gentle simmer and cook gently for 15 minutes. Add the sweet potatoes and shallots and cook 4 to 5 minutes until cooked but still slightly firm.

Transfer sweet potatoes to glass jars or plastic containers and top with vinegar mixture. Cool completely, then chill until ready to serve. Serve chilled or at room temperature.