Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Makes 2x450g/1 lb jars
Recommended by
2 people
Dietary
Put the salt and water into a large saucepan, dissolve over a low heat and then leave the brine to cool.
Put the prepared shallots into the brine, weight down with a plate and leave in a cool place for 24 hours.
The next day put the vinegar and all the spices and sugar into a saucepan, bring to the boil and leave to infuse and cool.
Drain the shallots and carefully pack into the jars. Pour over the infused vinegar and the spices. Cover the jars with a screw top lid and leave in a cool dark place for 3-4 weeks before eating.
By James Martin
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