Pickled Pink Shallots Food

PINK PEPPER PICKLED SHALLOTS

Steps:

• Peel and trim the shallots. You can do this with a small, sharp knife, or, if they're hard to peel, briefly boil the shallots, then immediately plunge into cold water before peeling.
• Tip the salt, vinegar, sugar, peppercorns, bay leaves and 250ml water into a pan over a low heat and cook until the sugar has dissolved and the mixture is steaming. Add the shallots and continue to simmer for 3-4 mins, but don't let it boil.
• Remove the shallots using a slotted spoon and divide between three sterilised jars (see tip, below), leaving a 1cm gap at the top of each. Tip the vinegar mixture into a jug, and pour over the shallots so they're fully covered. Seal the jars and gently tap or shake to make sure any air goes to the top. Store in a cool, dark place for three weeks before opening. Once opened, store in the fridge.

PICKLED PINK SHALLOTS

Steps:

• Prepare canner, jars and lids.
• Bring the vinegar, water, honey, salt, peppercorns and herbs to a boil over high heat. Lower heat and simmer for 5 minutes to infuse herb flavor into the brine.
• Add shallots to brine Just to heat through.
• Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
• Return brine to heat on and bring back to a boil. Cover shallots in the jar with hot brine to 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; wipe lid, affix rim and process in a boiling water bath for 10 minutes. Alternatively, store without processing in the refrigerator.

QUICK PICKLED SHALLOTS

Steps:

• In a small saucepan heat the water and vinegar.
• Add the sea salt and sugar and stir until dissolved.
• Carefully slice the shallots as thinly as you can.
• Pack the shallots in the glass jar (or jars).
• Carefully pour the pickle solution over until the shallots are covered.
• Add the lid, cool and refrigerate.
• The pickles will be ready to eat in around an hour.

SPICED PICKLED SHALLOTS

Steps:

• The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
• In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
• Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

PICKLED SHALLOTS AND GARLIC IN BALSAMIC VINEGAR

Steps:

• Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.
• Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.
• Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.
• Place the onions and garlic, mixed together, in sterilised bottles or jars.
• In a non-reactive pan, heat together the balsamic vinegar, sugar, bay leaf and spices and simmer for 5 minutes. Strain and cool.
• Pour the spiced vinegar over the onions and garlic covering them completely. Cover the bottles or jars and leave for 3 months before using.

PICKLED SHALLOTS

Steps:

• Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper flakes, and salt in a medium saucepan.
• Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in liquid.
• Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.