As I was busy peeling shallots for the coq au vin I remembered the pickled shallots I made this Spring, only when I went to search for the recipe did I realise I had forgotten to blog them.
It has become a tradition for Nick to make pickled onions as Christmas gifts. They are always spiced usually with chillis and cloves. They need about a month to mature properly so if you fancy making some to go with Christmas Ham , here is the recipe but feel free to play around
500g shallots peeled
200g sea salt, for brine
175ml balsamic vinegar
175ml white wine vinegar
1 cinnamon sticks
1/2 tsp black peppercorns
2 bay leaves
1tsp coriander seeds
4 small hot dried chillies
- Cover the shallots with brine (made by dissolving 200g of salt to 1 1.5pints of warm water ) and leave to soak in a non-metallic container in the fridge or a cold place
- Combine equal parts of malt and wine vinegar to make the same amount. Bring to the boil in a stainless-steel pan with the spices and herbs.
- Rinse the shallots thoroughly. Add them to the simmering spiced vinegar and cook for 5 minutes.
- Remove from the heat and bottle in sterilised sealable jars. Keep somewhere cool for a month.