Sweet and Spicy Pickled Shallots
This is a good recipe that I do every year with either shallots or small onions ready for Christmas, or in fact any time of the year. They will be ready in 2 weeks and will keep up to 9 months - if they last that long.
Ingredients
300g shallots or pickling onions, peeled
350ml Cider Vinegar or Malt Vinegar - which is what I used
2 tsp salt
½ tsp dried chilli flakes
120g sugar
3 cloves per jar
2cm freshly grated ginger
Top and tail the shallots/onions – just a
good trim as you want them to keep their shape in the jar, and then peel
them; a good way to do this is to blanch them in hot water for about a
minute to soften the papery skin, and then plunge in to cold water and
drain.
Put a layer of shallots/onions on the base
of a large bowl and then sprinkle liberally with salt; add another
layer of shallots/onions and again, sprinkle liberally with salt. Repeat
the process until all the shallots are in the bowl and all have been
‘salted’. Leave overnight, and then rinse well and allow them to dry.
Mix the vinegar, salt, chilli flakes and sugar in a saucepan and bring to a boil for 30 seconds and take off the heat.
Meanwhile, drop the cloves and grated ginger in to your sterilised preserving jar, and then add the
shallots/onions until the jar is full.
Strain the chilli flakes out through a sieve, and then pour the hot vinegar mix over the onions and seal.
The pickled shallots/onions will be ready to eat in about 2 weeks and should keep for 6-9 months.
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