Pickled Shallots - MAXIMUM CRUNCH!

Sad to say that these are not my own shallots, but I just needed to pickle something! LOL

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Pickled Shallots – to fill a 1 litre jar
INGREDIENTS
500g shallots
50g Sea Salt and 50g of sugar for dehydrating

PICKLING LIQUOR
½ TBSP black peppercorns
½ TBSP coriander seeds
½ TBSP yellow mustard seeds
4 or 5 cloves
A few pieces of mace blades
A dried chilli of your choice
2 bay leaves
500ml white wine vinegar
30g sugar

METHOD
Place the shallots in a large bowl and cover with boiling water.
Leave to cool, then drain and peel away the skins and trim the root ends.

In a large bowl, mix the peeled shallots with 50g of sea salt. Cover and leave overnight.
The next day, drain & rinse the shallots.
Place them back in the bowl and mix with 50g of sugar.
Cover and leave overnight.
The next day, drain & rinse the shallots.

To make the pickling vinegar, put all the spices in a medium saucepan. Toast over low heat until they begin to smell aromatic. Do not let them smoke!
Add the dried chilli last.
Pour in the vinegar and sugar.
Bring to a simmer until the sugar dissolves.
Pack the shallots into sterilised jars (I used just one 1L jar for this amount – perfect fit!)
Pour the hot vinegar over the shallots and seal while hot.
Allow them to mature for a month – if you can resist them – and enjoy!


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Pickled Shallots - MAXIMUM CRUNCH!

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