Recipes

Pickled shallots

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Ingredients

  • 250g/9oz rock salt
  • 2 litre/3½ pint water
  • 1.35kg/3lb shallots, peeled and trimmed
  • 2 litre /3½ pint white wine vinegar
  • 1 tbsp each allspice berries, juniper berries, black peppercorns and mustard seeds
  • 2 bay leaves
  • 170g/6oz light muscovado sugar
  • large sterilised jars with screw top lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.