Pickled shallots with chilli, cinnamon and allspice
Delicious and aromatic, pickled shallots are a great addition to a picnic, homemade sharing platter, as an accompaniment to salad or as a side dish for your next meal.
The shallots offer a gentler, sweeter flavour than onions, making this the perfect alternative for any picky eaters out there who traditionally find pickled vegetables too tart.
Makes: 2 large jars Prep time: 20 minutes Cooking time: 15 minutes plus 24 hr soaking time
- 1kg shallots, peeled
- 50g salt
- 750ml cider vinegar
- 75g dark brown muscovado sugar
- 2 cinnamon sticks
- 6 whole dried chillies
- 10 allspice berries
What to do
- Place the shallots in a bowl, sprinkle over the salt and leave covered for 24 hrs. This process helps the shallots stay crunchy.
- The next day heat the vinegar until simmering, do not boil, add the sugar and spices, stir until dissolved, and simmer gently for 10 minutes.
- Rinse the shallots and dry with kitchen paper, spoon into sterilised jars, placing the cinnamon sticks, chillies and allspice from the vinegar in at the same time.
- Pour in the hot vinegar so the shallots are covered, leave to cool then put the lids on and leave for a few weeks, they will improve over time but the very earliest for eating is 2-3 weeks after pickling. Store in the fridge after opening.
- Serve with wedges of cheddar cheese and thick sliced ham.
To peel your shallots easily simply place in a bowl and pour over boiling water, leave to cool, drain, trim the root end and then slip off the skins.
Recipe courtesy of www.ukshallot.com