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Here are the ingridients that are required to cook a remarkably good Pickled Shallots:
- You need 1 1/2 lb of shallots.
- Get 2 tbsp of salt.
- Provide of malt vinegar.
- Get of pickling spice.
- Take 1 tbsp of demerara sugar.
- Prepare of dried chillies (optional).
Done with the ingridients? Below are the steps on serving Pickled Shallots:
- To peel shallots, place in bowl, pour boiling water over, allow to stand for two or three minutes, then peel carefully..
- Place shallots in clean bowl, pour over sufficient cold water to cover, add salt, stir, cover, leave overnight..
- Drain, rinse, drain again, place on kitchen paper to absorb water..
- Place in jar, add vinegar to cover, pour vinegar into saucepan, add 1 tablespoon demerara and one ounce pickling spice per pint of vinegar, bring to boil, simmer for 5 minutes, allow to cool..
- At this point you can either strain the vinegar over the shallots, or as dad said 'leave the spices in' If you like your pickles to bite back add a couple of dried chillies.. Ensure shallots are covered, cover with lid..
- Label with date, place in a cool dark place for at least one month, mine are for Christmas! Great with cheese or cold meats..
- You can use button onions or pearl onions,if using pearl onions substitute white vinegar for malt and omit sugar..
- My sister reminded me of dads alternate to extra chillies, add a piece of root ginger (fresh or dried) or a good pinch of ground ginger. (Add at step 5) if you like a real bite, add ginger and chillies!!.
- Made a batch using balsamic vinegar, taste great but the shallots are very dark in colour..
Learn how to make Pickled Shallots. Pour over shallots in a sterilized canning jar. This quick and easy Christmas pickled shallots recipes makes for a great Christmas edible gift, easy Christmas recipes. Pickled shallots are a staple in my house. Ever since I was young I can remember always remember the joy of biting into a tart, sometime face puckering pickled onion.
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