Spiced Pickled Shallots Recipes

SPICED PICKLED SHALLOTS

Steps:

• The day before pickling, put 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 coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
• Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

PICKLED SHALLOTS

Steps:

• Gather the ingredients.
• Peel the shallots. Trim both ends and separate the cloves. Set aside.
• In a wide, nonreactive saucepan (stainless steel or enamel but not aluminum), combine the white wine vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar.
• Add the peeled shallots and stir to coat evenly. Cook briskly for exactly 1 minute and remove from the heat.
• Submerge the sprig of savory in the pickling liquid. Allow the mixture to stand until it cools to room temperature.
• Transfer to an impeccably clean or sterilized glass bowl or jar with a lid.
• Cover the bowl or cap the jar and refrigerate for at least 1 week before tasting. Shallots will keep this way for up to 2 months.

QUICK PICKLED SHALLOTS RECIPE

Steps:

• Slice the shallots very thinly and put it in a jar. (Add the optional addons as well)
• Bring water, vinegar, salt and sugar to a boil in a pot until everything dissolves.
• Add the boiling water to the jar.
• Let it cool. Stir or shake every now and then.

SPICY PICKLED SHALLOTS

Steps:

• Combine shallots, garlic, chiles, lime juice, vinegar, sugar, salt, and 1 tablespoon water in a medium bowl. Let sit 20 minutes (shallots should still be crisp).

PICKLED SHALLOTS IN SHERRY VINEGAR

Steps:

• You need to begin 2 days ahead by placing the shallots in a 1.2 litre bowl. Then mix the water and the salt together, pour this over the shallots and leave them covered with a cloth for 2 days. When you're ready to start pickling, bring the vinegars, coriander seeds and chilli up to simmering point in a saucepan, then leave them to get quite cold. Meanwhile, drain the shallots in a colander, pat them dry with kitchen paper, then pile them into a 1 litre sterilised preserving jar. Pour the cold vinegar (plus the spices) into the jar, seal it tightly and leave in a cool place for 1 month before eating. Note: to sterilise preserving jars, wash them in warm soapy water, rinse and dry, then pop them in a medium oven for 5 minutes to sterilise.