Pickled Shallots

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

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.

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