SPICED PICKLED SHALLOTS

Spiced pickled shallots image

If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch

Provided by Jane Hornby

Categories Side dish

Time 1h10m

Yield Makes 4 x 450ml jars

Number Of Ingredients 11

Previous Next

Ingredients

1kg shallots
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 31/2 tbsp
100g light brown soft sugar

Steps:

The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium