PICKLED PINK SHALLOTS
Great as a salad topper, condiment for sandwiches, Serve on a cheese tray. Top a platter of sliced tomatoes with the sliced shallots and sprinkle some crumbled cheese over it. Serve with pate. Sweetened with honey or agave. I added optional lavender and juniper for a more intriguing aroma and flavor.
Provided by Rita1652
Categories Onions
Time 1h
Yield 1 quart
Number Of Ingredients 11
Steps:
- Prepare canner, jars and lids.
- Bring the vinegar, water, honey, salt, peppercorns and herbs to a boil over high heat. Lower heat and simmer for 5 minutes to infuse herb flavor into the brine.
- Add shallots to brine Just to heat through.
- Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
- Return brine to heat on and bring back to a boil. Cover shallots in the jar with hot brine to 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; wipe lid, affix rim and process in a boiling water bath for 10 minutes. Alternatively, store without processing in the refrigerator.
Nutrition Facts : Calories 764, Fat 0.7, SaturatedFat 0.1, Sodium 1265.6, Carbohydrate 178, Fiber 0.2, Sugar 69.6, Protein 16.4
SPICED PICKLED SHALLOTS
If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch
Provided by Jane Hornby
Categories Side dish
Time 1h10m
Yield Makes 4 x 450ml jars
Number Of Ingredients 11
Steps:
- The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
- In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
- Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.
Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
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