Pickled Shallots

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

Pickled Shallots

500g shallots peeled
200g sea salt, for brine
175ml balsamic vinegar
175ml white wine vinegar
 6 cloves
 1 cinnamon sticks
1/2 tsp black peppercorns
2 bay leaves
1tsp coriander seeds
4 small hot dried chillies

  1. 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
  2. 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.
  3. Rinse the shallots thoroughly. Add them to the simmering spiced vinegar and cook for 5 minutes.
  4. Remove from the heat and bottle in sterilised sealable jars. Keep somewhere cool for a month.

Brinjal Pickle by you.Pumpkin and Beef Brisket Chilli

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One Response to Pickled Shallots

  1. Pingback: Pork Pie | Girl Interrupted Eating

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