300g shallots
2 - 3 heaped tbsp table salt
175ml Aspall Organic Cyder Vinegar
1 tsp sea salt
½ tsp dried chilli flakes
55g sugar
3 cloves
3 x 2cm “matchstick” fresh ginger
500ml preserving jar
Sweet & spicy pickled shallots
Serves 1 x 500ml Jar
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Prep Time 30 mins
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Cooking Time 15 Mins
There are many people who find pickled onions a challenging eat; these sweet and spiced pickled shallots have a great sweet sour balance and a little spicy heat that make them incredibly moreish and super approachable.
300g shallots
2 - 3 heaped tbsp table salt
175ml Aspall Organic Cyder Vinegar
1 tsp sea salt
½ tsp dried chilli flakes
55g sugar
3 cloves
3 x 2cm “matchstick” fresh ginger
500ml preserving jar
- Day 1: Top and tail the shallots and then peel them. Cover the shallots in plenty of dry table salt and leave overnight - this will ensure they stay crunchy once pickled.
- Day 2: Rinse the shallots well and leave to dry.
- Mix the vinegar, sea 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 ginger sticks in to your jar, and then add the shallots 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.
- These should be ready to eat after 2 weeks & will keep in the fridge for up to 3 months.
ingredients
method
- Day 1: Top and tail the shallots and then peel them. Cover the shallots in plenty of dry table salt and leave overnight - this will ensure they stay crunchy once pickled.
- Day 2: Rinse the shallots well and leave to dry.
- Mix the vinegar, sea 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 ginger sticks in to your jar, and then add the shallots 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.
- These should be ready to eat after 2 weeks & will keep in the fridge for up to 3 months.
