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
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
Slice the beetroot, and place with the peeled shallots in a sterilised jar, alongside the dill.
In a small saucepan heat the red wine vinegar, water, salt, sugar, and fennel seeds until the sugar is dissolved. Pour over the shallots and beetroot, making sure they are covered and seal the jar. 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
Add your shallots and chilli to a sterilised jar.
In a small saucepan heat the turmeric, cumin, white wine vinegar, water, sea salt and sugar until the sugar is dissolved. Pour over the shallots and chilli, making sure they are covered and seal the jar. 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
Add your shallots, rosemary, thyme and lemon peel to a sterilised jar.
In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved. Pour over the shallots and herbs, making sure they are covered and seal the jar. Leave for 4-6 weeks, or longer, before eating.
Recipe courtesy of UK Shallots
Melina - Assistant Editor
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