Farmacy And Pickling
Pink pepper pickled shallots
Enjoy these pink pepper pickled shallots with hard cheeses like cheddar, comté or gruyère, or served alongside a fondue. They make an ideal festive gift
Ingreadient
- 500g small shallots
- 10g coarse sea salt
- 500ml cider vinegar
- 250g caster sugar
- 2 tbsp (about 10g) pink peppercorns
- 4-6 bay leaves
Direction
- 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.
- 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.
- 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.
