Pickled shallots

Pickled shallots

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

I find myself using a lot of pickles, and why not… Their acidity brings new life to so many dishes, and also helps clean the palate up a little.

Ingredients

Quantity Ingredient
75ml rice wine vinegar
75ml apple cider vinegar
150g caster sugar
1 teaspoon fine salt flakes
4 french shallots, thinly sliced into rings, then separated

Method

  1. Put the vinegars, sugar and salt in a saucepan with 150 ml water. Bring to the boil, then take off the heat. Cool to room temperature, then chill.
  2. Place the shallot rings in a container and pour the pickling liquid over. Leave to pickle for 30 minutes and the shallots are ready to use. They are best enjoyed fresh, but will keep for a few days in the fridge.

Cheat’s tip:

  • Adding a nip of grenadine to the pickling liquid will dye the shallots an amazing pink colour.
Tags:
salad
salads
vegetables
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