Pickled Shallots Three ways

These three versions of pickled shallots really shine with their individual colours and flavours – making them the perfect addition to any meal!

 

Pickled Shallots with Beetroot, Dill and Fennel Seeds

Preparation Time: 5 minutes Cooking Time: 5 minutes

Pickling time: 4-6 weeks

You’ll need:

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  • 15 round shallots, peeled 

  • 1 pack of vac packed beetroot 

  • Few sprigs of fresh dill 

  • 100ml red wine vinegar 

  • 100ml water 

  • 1 tsp sea salt 

  • 25g sugar 

  • 1 tsp fennel seeds

 What to do:

  1. Slice the beetroot, and place with the peeled shallots in a sterilised jar, alongside the dill. 

  2. In a small saucepan heat the red wine vinegar, water, salt, sugar, and fennel seeds until the sugar is dissolved. 

  3. Pour over the shallots and beetroot, making sure they are covered and seal the jar.  

  4. Leave for 4-6 weeks, or longer, before eating.

Pickled Shallots with Turmeric, Chilli and Coriander Seeds

Preparation Time: 10 minutes Cooking Time: 5 minutes

Pickling time: 4-6 weeks

You’ll need:

400g round shallots, peeled and finely sliced 

1 fresh red chilli, finely sliced 

1 tbsp turmeric 

1 tsp cumin seeds 

150ml white wine vinegar 

150ml water 

1 tsp sea salt 

25g sugar 

What to do:

  1. Add your shallots and chilli to a sterilised jar.  

  2. In a small saucepan heat the turmeric, cumin, white wine vinegar, water, sea salt and sugar until the sugar is dissolved.

  3. Pour over the shallots and chilli, making sure they are covered and seal the jar. 

  4. Leave for 4-6 weeks, or longer, before eating.

Pickled Shallots with Rosemary, Thyme, Pepper and Lemon Zest

Preparation Time: 10 minutes Cooking Time: 5 minutes

Pickling time: 4-6 weeks

You’ll need:

400g round shallots, peeled and finely sliced 

Few sprigs of fresh rosemary 

Few sprigs of fresh thyme 

1 lemon, peeled 

1 tsp black peppercorns 

150ml cider vinegar 

150ml water 

1 tsp sea salt 

25g sugar 

What to do:

  1. Add your shallots, rosemary, thyme and lemon peel to a sterilised jar. 

  2. In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved. 

  3. Pour over the shallots and herbs, making sure they are covered and seal the jar.  

  4. Leave for 4-6 weeks, or longer, before eating.

 

Credits:UK Shallots

 






  



 

Humaira AzeemComment