Shallots or small onions 1kg peeled and trimmed Sea salt 100g Sherry vinegar 225ml White wine vinegar 550ml Allspice berries 8 Coriander seeds 2 tsp Yellow mustard seeds 2 tsp Mixed peppercorns 3 tsp White mustard seeds 1 tsp Demerara sugar 1 tbsp Dried bay leaves 4

Place the shallots or small onions in a large bowl, mix the salt into 1 litre of hot water, pour over and soak the shallots for 2 days in the fridge. Place a plate on the top of the shallots to submerge in the salted water and cover the bowl. Sterilise kilner jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes. Place the vinegars, spices, sugar and bay leaves in a pan and gently stirring bring to just below the boiling point, making sure all the sugar has dissolved. Turn off the heat and leave to go completely cold. Drain the shallots from the salted water and pat dry with kitchen towel. Pack the shallots in the sterilised jars. Pour the vinegar and spices over the shallots. Seal and store in a cool dark place for 1 month to mature. Once opened, store in the refrigerator and use within 1 month.

Sides

Pickled shallots

Serve these pickled shallots with a West Country ploughmans

Added on August 28, 2014

Pickle this year’s shallot harvest with this handy pickled shallots recipe

You will need

Shallots or small onions 1kg peeled and trimmed
Sea salt 100g
Sherry vinegar 225ml
White wine vinegar 550ml
Allspice berries 8
Coriander seeds 2 tsp
Yellow mustard seeds 2 tsp
Mixed peppercorns 3 tsp
White mustard seeds 1 tsp
Demerara sugar 1 tbsp
Dried bay leaves 4

Method

Place the shallots or small onions in a large bowl, mix the salt into 1 litre of hot water, pour over and soak the shallots for 2 days in the fridge. Place a plate on the top of the shallots to submerge in the salted water and cover the bowl.
Sterilise kilner jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
Place the vinegars, spices, sugar and bay leaves in a pan and gently stirring bring to just below the boiling point, making sure all the sugar has dissolved. Turn off the heat and leave to go completely cold. Drain the shallots from the salted water and pat dry with kitchen towel.
Pack the shallots in the sterilised jars. Pour the vinegar and spices over the shallots. Seal and store in a cool dark place for 1 month to mature. Once opened, store in the refrigerator and use within 1 month.

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You will need

Shallots or small onions 1kg peeled and trimmed
Sea salt 100g
Sherry vinegar 225ml
White wine vinegar 550ml
Allspice berries 8
Coriander seeds 2 tsp
Yellow mustard seeds 2 tsp
Mixed peppercorns 3 tsp
White mustard seeds 1 tsp
Demerara sugar 1 tbsp
Dried bay leaves 4

Method

Place the shallots or small onions in a large bowl, mix the salt into 1 litre of hot water, pour over and soak the shallots for 2 days in the fridge. Place a plate on the top of the shallots to submerge in the salted water and cover the bowl.
Sterilise kilner jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
Place the vinegars, spices, sugar and bay leaves in a pan and gently stirring bring to just below the boiling point, making sure all the sugar has dissolved. Turn off the heat and leave to go completely cold. Drain the shallots from the salted water and pat dry with kitchen towel.
Pack the shallots in the sterilised jars. Pour the vinegar and spices over the shallots. Seal and store in a cool dark place for 1 month to mature. Once opened, store in the refrigerator and use within 1 month.