Pink pepper pickled shallots
- Preparation and cooking time
- Prep:
- Cook:
- plus 3 weeks pickling
- Easy
- Makes 3 x 350ml jars
Skip to ingredients
- 500g small shallots
- 10g coarse sea salt
- 500ml cider vinegar
- 250g caster sugar
- 2 tbsp (about 10g) pink peppercorns
- 4-6 bay leaves
Nutrition: Per tbsp
- kcal7
- fat0g
- saturates0g
- carbs2g
- sugars2g
- fibre0.2g
- protein0.2g
- salt0.05g
Method
step 1
Peel and trim the shallots. You can do this with a small, sharp knife, or, if they’re hard to peel, briefly boil the shallots, then immediately plunge into cold water before peeling.
step 2
Tip the salt, vinegar, sugar, peppercorns, bay leaves and 250ml water into a pan over a low heat and cook until the sugar has dissolved and the mixture is steaming. Add the shallots and continue to simmer for 3-4 mins, but don’t let it boil.
step 3
Remove the shallots using a slotted spoon and divide between three sterilised jars (see tip, below), leaving a 1cm gap at the top of each. Tip the vinegar mixture into a jug, and pour over the shallots so they’re fully covered. Seal the jars and gently tap or shake to make sure any air goes to the top. Store in a cool, dark place for three weeks before opening. Once opened, store in the fridge.
