Ingredients

The following ingredients have 1 Servings
  • 500 grams shallots
  • 500 millilitres malt vinegar
  • 50 grams salt
  • 1 tbsp honey (or vegan alternative such as agave)
  • 4 tbsp pickling spice

Instruction

  • Begin by peeling the shallots and trimming the roots, discarding any inedible skins and tough pieces.
  • Place in a large bowl and pour over the water and salt. Give the mix a good stir helping the water to dissolve and leave the shallots in the brine overnight.
  • After leaving the shallots to soak, drain them and rinse them well before patting dry with a clean tea towel or kitchen roll.
  • Sterilize your jar by washing in warm soapy water and placing in an oven on a low heat until completely dry.
  • Whilst sterilizing the jars warm the vinegar in a pan along with the honey until the honey has dissolved. Leave to cool for 10 minutes before moving on to the next step.
  • Once the jars have dried immediately pack the shallots into the jars and cover with the cool vinegar mixture.
  • Seal the jars and store in your cupboard ready for Christmas.