Pickled Shallots with Mixed Peppercorns and Star Anise in Cider Apple Vinegar
Serves | 4 x 450ml jars |
Prep time | 24 hours, 30 minutes |
Cook time | 5 minutes |
Total time | 24 hours, 35 minutes |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Condiment |
Misc | Pre-preparable, Serve Cold |
Occasion | Casual Party, Christmas, Formal Party, Thanksgiving |
Region | British |
By author | Karen Burns-Booth |
These pickled shallots are spiced with mixed peppercorns and star anise in cider apple vinegar for a aromatic and fruity taste. Serve them with cheese, charcuterie, sandwiches and with anything "on toast" as well as with fish and chips!
Ingredients
- 1kg shallots
- 150g sea salt
- 1 tablespoon mixed peppercorns (black, green, white and pink)
- 1 tablespoon coriander seeds
- 1 tablespoon mustard seeds
- 10 star anise
- 700ml cider apple vinegar
- 100g light brown sugar
Note
These pickled shallots are spiced with mixed peppercorns and star anise in cider apple vinegar for a aromatic and fruity taste. Serve them with cheese, charcuterie, sandwiches and with anything "on toast" as well as with fish and chips!
Directions
Step 1 | The day before you start pickling, soak the shallots in boiling water. Allow them to cool in the water, then skin them and trim the root ends. Cut any large shallots in half. |
Step 2 | Mix the sea salt with 300ml of freshly boiled water in a large bowl and stir to dissolve the salt. Add 1 litre of cold water and then add the shallots and allow them to soak overnight. |
Step 3 | The next day, drain the shallots, rinse them in cold water and then pack them into sterilised jars. |
Step 4 | Add the whole peppercorns and spices to a pan with the vinegar and sugar and heat gently to dissolve the sugar. Allow to simmer for 2 to 3 minutes and then pour the hot spiced vinegar over the shallots. |
Step 5 | Seal the jars immediately and store in a cool, dark place for 3 to 4 weeks before using. (Can be stored unopened for up to 2 years) |