Pickled pink shallots

Serves: 20

Edit

Update

Cancel

Total Time: 48

Prep Time: 40

Cook Time: 8

• 700 gram(s) (11?2lb) shallots, peeled and trimmed
• 75 gram(s) sea salt
• 600 ml distilled vinegar
• 175 gram(s) light brown sugar
• Blade of mace
• 1?2tsp each Sichuan and white
• peppercorns
• 1  star anise
• Fresh bay leaves

Method

1. Put shallots and salt into a large bowl and add 600ml (1 pint) boiling water. Cover with clingfilm and leave to stand overnight.
2. Put remaining ingredients in a pan. Bring to the boil and simmer, covered, for 3min.
3. Drain shallots and add to pan. Simmer for 5min until transparent but still firm crisp. Remove with a slotted spoon.
4. Fill sterilised jars two-thirds full with shallots. Pour over cooking liquid, adding a few peppercorns to each jar (use the star anise, too, if you like) and a bay leaf. Leave in a cool, dark place for a month.
5. Keeps for up to three months once opened.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!