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
Scale
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
