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Quick pickled shallots recipe

Quick pickled shallots recipe

0 ratings

Created by The Tesco Real Food team

A milder, sweeter alternative to onions, echalion shallots elevate any dish into something special, and these pickled shallots are the perfect example. Prepped in just 15 minutes then cooled overnight, they're an easy yet impressive side to a festive cheeseboard or the ideal gift for cheese lovers. See method

Ingredients

  • 250ml white wine vinegar
  • 1 tbsp caster sugar​
  • 1 tbsp fine sea salt
  • ½ tsp black peppercorns
  • 1 tsp coriander seeds​
  • 2 bay leaves​
  • 400g pack Tesco Finest echalion shallots, sliced into 5mm rounds
High in protein; high in fibre

Each serving contains

  • Energy

    15kj
    4kcal     0%

  • Fat

    0g 0%

  • Saturates

    0g 0%

  • Sugars

    1g 1%

  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 0.5g Protein 0.2g Fibre 0.2g

Method

  1. Add the white wine vinegar to a saucepan along with 100ml water, the caster sugar, salt, black peppercorns, coriander seeds and bay leaves. Heat over a medium heat for 5 mins or until the sugar and salt have dissolved; leave to cool completely.
  2. Meanwhile, pack the shallots into a sterilised* 700ml jar. Pour the cooled pickling liquor over the shallots and tightly screw on the lid; set aside for 24 hrs. Once opened, store in the fridge for up to 2 months.

*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

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