A simple twist on pickled onions, this recipe makes a great snack or in sandwiches or as a salad side dish, either way they are delicious and last a long time in the back of the fridge! This recipe is quick to pull together but needs a few weeks before eating to enjoy the flavours. We use shallots but white onions work great here also.
1 tsp coarse sea salt
2 tsp black peppercorns
2 tsp coriander seeds
2 tsp mustard seeds
2 tsp cumin seeds
2 bay leaves
350ml white win vinegar
40g brown sugar
Firstly, put the shallots in a bowl and pour over boiling water to cover, leave to cool.
Once completely cold, drain away the water and easily peel away the skins and trim the roots.
Next cut the shallots into quarters, if you prefer you can also slice into rings or you can leave them whole (I like them bite size but remember that the smaller the pieces the more intense the flavour).
Pack the shallots into your chosen jar, sprinkle the salt on top.
Now to prepare the pickling vinegar; in a frying pan, lightly toast the peppercorns, coriander, mustard, cumin and cloves until aromatic.
Next add the bay leaves, vinegar and sugar to the pan and bring to a simmer for 5 minutes to ensure the sugar completely dissolves.
Next pour the pickled vinegar directly over the shallots covering them in the jar. Seal whilst hot.
Leave for at least 3 weeks to absorb the spices before eating, leave for longer for a more intense flavour, this will continue to deepen over time so once you are happy with the level of flavour, strain out the spices and leave the pickles in the liquid only.
They will keep in the fridge for a further 6 months.
Did you try this recipe? Get in touch and let us know!
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