Pickled shallots

Name: Pickled shallots
Cuisine: British
Ingredients: 1 kg shallots; jars Sterilised; 400 g salt; 1 litre pickling vinegar; Yellow mustard seeds; Black peppercorns; leaves Bay; Optional; cloves Garlic; Dried birds eye chillies

kitanax @cook_3505880

Colchester, Essex

Pickled shallots

kitanax @cook_3505880

Saved

Ingredients

1 kgshallots
jarsSterilised
400 gsalt
1 litrepickling vinegar
Yellow mustard seeds
Black peppercorns
leavesBay
Optional
clovesGarlic
Dried birds eye chillies

Saved

Steps

1

Blanch shallots with boiling water for easier peeling. Then peel and put in large bowl.
2

Cover the shallots liberally with salt and cover. Leave for 24 hours.
3

Add 1 tsp of peppercorns, 1 teaspoon of mustard seeds and a bay leaf to each sterilised jar. Rinse off shallots well and pack into the jars. Then fill with pickling vinegar.
4

I usually make some with more of a kick by adding birds eye chillies. Garlic cloves also make a nice addition. Leave jars somewhere cool and dark for at least 3 months for best results, I usually give them a shake every week or so
5

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