Pink pepper pickled shallots

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.