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    Pickled shallots

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    Pickled shallots

    • Preparation time: 10 minutes +overnight salting
    • Cooking time: 15 minutes

    Makes: 300 ml jar

    Ingredients

    300g shallots
    2 tbsp fine sea salt
    150ml distilled malt vinegar
    1 tbsp granulated sugar
    1 tsp black peppercorns
    1 tsp coriander seeds
    1 tsp fennel seeds
    2 star anise

    Method

    1. Peel and trim the shallots, then put in a colander and toss in the salt (ensuring all the surfaces are covered). Put the colander on a plate, cover and chill for 24 hours.

    The next day, sterilise a 300ml jar according to the instructions on the Food app (see page 7 for details). Rinse and dry the shallots, cut into quarters (or rounds if it’s easier to fit into the jar), then transfer to the sterilised jar.

    2. Put the vinegar and the remaining ingredients in a small pan over a medium heat and bring to the boil, stirring to dissolve the sugar. Pour this over the shallots in the jar, ensuring that they’re completely covered, and seal with a lid. Then let them cool completely then put in the fridge for at least 24 hours before enjoying them. Store them in the fridge for up to 4 weeks.

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