How to Pickle Shallots
Learn how to make pickled shallots at home with Sarson's Malt Vinegar. This easy pickling recipe, has you making a quick pickling liquid by combining Sarson's with salt and sugar. You can then flavour the pickling liquid with any herbs and spices that you like - we love adding bay leaves and chillies!
Ingredients
- 500g shallots onions, peeled
- 25g table salt
- 450ml Sarson's Malt Vinegar
- 100g granulated sugar
- 5 dried chillies
- 5 bay leaves
Method
- Layer the shallots in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs then rinse the shallots in cold water.
- For the pickling liquid, add the vinegar, sugar, and bay leaves to a saucepan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.
- Pack the shots into a sterilised jars then use a jug to pour over the pickling liquid, including the and bay.
- Seal and allow the shallots to mature for 4-6 weeks. Enjoy on a cheese board or with a classic Ploughman's!