Pickled shallots

steve bennett

steve bennett

16th January 2012
steve bennett

Pickled shallots

Nice accompaniment to ham terrines or charcuterie.


  • 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)


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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