PINK PEPPER PICKLED SHALLOTS
Enjoy these pink pepper pickled shallots with hard cheeses like cheddar, comté or gruyère, or served alongside a fondue. They make an ideal festive gift
Provided by Anna Glover
Time 40m
Yield Makes 3 x 350ml jars
Number Of Ingredients 6
Steps:
- Peel and trim the shallots. You can do this with a small, sharp knife, or, if they're hard to peel, briefly boil the shallots, then immediately plunge into cold water before peeling.
- Tip the salt, vinegar, sugar, peppercorns, bay leaves and 250ml water into a pan over a low heat and cook until the sugar has dissolved and the mixture is steaming. Add the shallots and continue to simmer for 3-4 mins, but don't let it boil.
- Remove the shallots using a slotted spoon and divide between three sterilised jars (see tip, below), leaving a 1cm gap at the top of each. Tip the vinegar mixture into a jug, and pour over the shallots so they're fully covered. Seal the jars and gently tap or shake to make sure any air goes to the top. Store in a cool, dark place for three weeks before opening. Once opened, store in the fridge.
Nutrition Facts : Calories 7 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.05 milligram of sodium
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