Pickled shallots with spices and bay

These home-pickled and spiced shallots are perfect for a festive cheese board or summer picnic.

Serves: Makes 2 x 1 litre jars

Preparation time:  50 minutes

Cooking time:  10 minutes

Cooling time: 2 days, then 1 month to mature

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You will need

  • 1kg shallots, peeled and trimmed
  • 100g sea salt
  • 225ml sherry vinegar
  • 550ml white wine vinegar
  • 13g pickling spices
  • 1 tablespoon demerara sugar
  • 4 dried bay leaves
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Recipe Information

Step by step guide to making Pickled shallots with spices and bay

  1. Place the shallots in a large plastic bowl. Mix the salt into 1 litre of hot water and pour over the shallots.
  2. Place a plate on top of the shallots to keep them submerged, then leave to soak for 2 days in the fridge.
  3. Sterilise the jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
  4. Place the vinegars, spices, sugar and bay leaves in a pan, stir gently and bring to just below boiling point.
  5. Once all the sugar has dissolved, turn off the heat and leave to go completely cold.
  6. Drain the shallots from the salted water and pat dry with kitchen towel.
  7. Pack the shallots in the sterilized jars, then pour over the vinegar and spices.
  8. Seal and store in a cool dark place for 1 month to mature. Once opened, store in the fridge and use within 1 month.

Cook's tip: If you want to make your own pickling spice mix, use 8 allspice berries, 2 teaspoons coriander seeds, 2 teaspoons yellow mustard seeds, 3 teaspoons mixed peppercorns and 1 teaspoon white mustard seeds.

*All information included in this recipe has been provided by UK Shallots.

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Nutritional information for Pickled shallots with spices and bay

Nutritional information for Pickled shallots with spices and bay

Nutrition type per serving
Calories (per shallot) 5 kcal
Total Fat 0g
Saturated Fat 0g
Salt 0.2g
Sugar 0.7g

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