Pickled Shallots
Dad liked pickles to bite back, so do I !
Cooking Instructions
- 1
To peel shallots, place in bowl, pour boiling water over, allow to stand for two or three minutes, then peel carefully.
- 2
Place shallots in clean bowl, pour over sufficient cold water to cover, add salt, stir, cover, leave overnight.
- 3
Drain, rinse, drain again, place on kitchen paper to absorb water.
- 4
Place in jar, add vinegar to cover, pour vinegar into saucepan, add 1 tablespoon demerara and one ounce pickling spice per pint of vinegar, bring to boil, simmer for 5 minutes, allow to cool.
- 5
At this point you can either strain the vinegar over the shallots, or as dad said 'leave the spices in' If you like your pickles to bite back add a couple of dried chillies.. Ensure shallots are covered, cover with lid.
- 6
Label with date, place in a cool dark place for at least one month, mine are for Christmas! Great with cheese or cold meats.
- 7
You can use button onions or pearl onions,if using pearl onions substitute white vinegar for malt and omit sugar.
- 8
My sister reminded me of dads alternate to extra chillies, add a piece of root ginger (fresh or dried) or a good pinch of ground ginger. (Add at step 5) if you like a real bite, add ginger and chillies!!
- 9
Made a batch using balsamic vinegar, taste great but the shallots are very dark in colour.
- 10
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