- 12 pink shallots, peeled and halved, and separated into pieces (a)
- 100g Chardonnay vinegar (b)
- 3 tablespoons water(b)
- 25g caster sugar(b)
- 3 cloves(b)
- 1/2 cinnamon (b)
- 2cardamon(b)
- Sprig of thyme(b)
Pickled shallots
Ingredients
Method
Once (a) is prepared, bring (b) to a boil, add (a) and cook for 2 minutes. Remove from heat, and allow to cool in the liquor. Pour into sterilised jars and leave to mature for 1week.
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