Pink Pepper Pickled Shallots Recipe
Introduction
These pink pepper pickled shallots add a tangy, slightly sweet kick to any dish. Quick to prepare and bursting with flavor, they make a perfect condiment to brighten salads, sandwiches, and grilled meats.
Ingredients
- 500g small shallots
- 10g coarse sea salt
- 500ml cider vinegar
- 250g caster sugar
- 2 tbsp (about 10g) pink peppercorns
- 4–6 bay leaves
Instructions
- Step 1: Peel and trim the shallots. If they are difficult to peel, briefly boil them, then immediately plunge into cold water before peeling to loosen the skins.
- Step 2: In a saucepan over low heat, combine the salt, cider vinegar, caster sugar, pink peppercorns, bay leaves, and 250ml of water. Stir until the sugar dissolves and the mixture is steaming, but do not let it boil.
- Step 3: Add the peeled shallots to the pan and simmer gently for 3–4 minutes, ensuring the liquid does not boil.
- Step 4: Using a slotted spoon, remove the shallots and divide them evenly among three sterilised jars, leaving about a 1cm gap at the top of each.
- Step 5: Pour the hot vinegar mixture over the shallots in the jars, making sure they are fully submerged. Seal the jars tightly and gently tap or shake them so any trapped air rises to the top.
- Step 6: Store the jars in a cool, dark place for three weeks before opening to allow the flavors to develop. After opening, keep them refrigerated.
Tips & Variations
- Sterilise your jars by washing with hot soapy water, rinsing well, then baking upside down at 140°C (120°C fan) for about 15 minutes until completely dry. Adding the shallots to hot jars helps prevent cracking.
- For extra flavor, add a cinnamon stick or a few cloves to the pickling liquid.
- If you prefer a milder pepper flavor, reduce the pink peppercorns to 1 tablespoon.
Storage
Store unopened jars in a cool, dark place for up to three months. Once opened, keep the pickled shallots refrigerated and consume within 4 weeks. Reheat is not necessary; serve them chilled or at room temperature to preserve their crisp texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular peppercorns instead of pink peppercorns?
Yes, but regular black peppercorns have a more pungent and spicy flavor. Pink peppercorns offer a sweeter, more floral note that complements the shallots better.
How long do I need to wait before the pickled shallots are ready to eat?
It’s best to wait at least three weeks in a cool, dark place to allow the shallots to fully absorb the pickling spices and flavors before opening the jar.
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Pink Pepper Pickled Shallots Recipe
- Total Time: 3 weeks 30 minutes
- Yield: About 3 jars (approx. 750ml total) 1x
- Diet: Gluten Free
Description
This recipe for Pink Pepper Pickled Shallots offers a tangy and slightly sweet condiment that’s perfect for enhancing salads, sandwiches, and charcuterie boards. The shallots are gently simmered in a cider vinegar brine with pink peppercorns, bay leaves, and a touch of sugar, then left to mature for three weeks to develop their vibrant flavor and crisp texture.
Ingredients
Pickled Shallots
- 500g small shallots
- 10g coarse sea salt
- 500ml cider vinegar
- 250g caster sugar
- 2 tbsp (about 10g) pink peppercorns
- 4–6 bay leaves
- 250ml water
Instructions
- Sterilise the Jars: Wash the jars thoroughly with hot, soapy water, rinse well, then place them upside-down on a baking tray. Bake in a preheated oven at 140°C (120°C fan/gas mark 1) until fully dry. Keep the jars hot to prevent cracking when adding the hot contents.
- Prepare the Shallots: Peel and trim the shallots using a small, sharp knife. If the shallots are difficult to peel, briefly boil them, then plunge immediately into cold water before peeling.
- Make the Pickling Brine: In a pan over low heat, combine the coarse sea salt, cider vinegar, caster sugar, pink peppercorns, bay leaves, and 250ml water. Heat gently until the sugar dissolves and the mixture is steaming, but avoid boiling.
- Simmer the Shallots: Add the peeled shallots to the brine and continue to simmer for 3-4 minutes, ensuring the liquid does not boil to maintain the shallots’ texture.
- Pack the Jars: Using a slotted spoon, remove the shallots from the brine and evenly distribute them into the sterilised jars, leaving about 1cm headspace at the top.
- Fill with Brine and Seal: Pour the hot vinegar brine through a jug over the shallots in each jar to fully cover them. Seal the jars tightly and gently tap or shake to release any trapped air bubbles, allowing them to rise to the surface.
- Store and Mature: Store the sealed jars in a cool, dark place for three weeks to develop flavor. Once opened, keep refrigerated and consume within a reasonable period for best quality.
Notes
- To ensure optimal preservation, make sure jars are properly sterilised and filled with hot ingredients while still warm.
- Do not let the brine boil after adding shallots to prevent them from becoming too soft.
- Allow three weeks for the pickled shallots to mature before using to achieve the best taste and texture.
- After opening, store the pickled shallots in the refrigerator to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pickling / Condiment
- Method: Stovetop
- Cuisine: British
Keywords: pickled shallots, pink peppercorn, pickled condiment, cider vinegar, bay leaves, homemade pickles
