Pink Pepper Pickled Shallots Recipe
Introduction
Pink pepper pickled shallots offer a vibrant and tangy twist on a classic condiment. Their crisp texture and subtle spice make them perfect for adding brightness to salads, sandwiches, and cheese boards.
Ingredients
- 500g small shallots
- 10g coarse sea salt
- 500ml cider vinegar
- 250g caster sugar
- 2 tbsp (about 10g) pink peppercorns
- 4-6 bay leaves
Instructions
- Step 1: Peel and trim the shallots. If they are difficult to peel, briefly boil them, then plunge immediately into cold water before peeling.
- Step 2: Combine the salt, cider vinegar, caster sugar, pink peppercorns, bay leaves, and 250ml water in a pan over low heat. Cook until the sugar has dissolved and the mixture is steaming.
- Step 3: Add the shallots to the pan and simmer gently for 3–4 minutes without boiling.
- Step 4: Remove the shallots with a slotted spoon and divide them between three sterilized jars, leaving a 1cm gap at the top of each.
- Step 5: Pour the warm vinegar mixture over the shallots to fully cover them. Seal the jars and gently tap or shake to release any trapped air.
- Step 6: Store the jars in a cool, dark place for three weeks before opening. Once opened, keep the pickled shallots refrigerated.
Tips & Variations
- Sterilize jars by washing them in hot, soapy water, rinsing well, then baking upside-down at 140°C (120°C fan) until completely dry. Add the pickles while jars are hot to prevent cracking.
- For a milder flavor, reduce the pink peppercorns to 1 tablespoon or substitute with black peppercorns.
- Swap bay leaves for fresh thyme or rosemary for a different herbal note.
Storage
Keep sealed jars in a cool, dark place for up to three weeks before opening to allow flavors to develop. After opening, store the pickled shallots in the fridge and consume within 3-4 weeks for the best taste and freshness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use larger shallots or onions instead?
Yes, you can use larger shallots or even small onions, but slicing them into smaller pieces may help the pickling liquid penetrate better.
How long do the pickled shallots last once opened?
Once opened, keep the jars refrigerated and use the pickled shallots within 3 to 4 weeks for optimal flavor and safety.
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Pink Pepper Pickled Shallots Recipe
- Total Time: 3 weeks and 25 minutes
- Yield: Approximately 3 jars (about 750ml total) 1x
Description
This recipe for Pink Pepper Pickled Shallots offers a vibrant, tangy condiment perfect for adding a punch of flavor to salads, sandwiches, and charcuterie boards. The shallots are gently simmered in a sweet and tangy cider vinegar brine infused with pink peppercorns and bay leaves, resulting in a delicate balance of sweet, spicy, and aromatic notes. These pickled shallots are simple to make and require three weeks of aging for optimal flavor development.
Ingredients
Pickling Ingredients
- 500g small shallots
- 10g coarse sea salt
- 500ml cider vinegar
- 250g caster sugar
- 2 tbsp (about 10g) pink peppercorns
- 4–6 bay leaves
- 250ml water
Instructions
- Prepare the jars: Thoroughly wash the jars with hot, soapy water, rinse well, then place them upside down on a baking tray. Bake in the oven at 140°C (120°C fan)/gas mark 1 until completely dry. This sterilization step prevents contamination and glass cracking when filled with hot contents.
- Peel the shallots: Trim and peel the shallots using a small, sharp knife. If peeling is difficult, briefly boil the shallots, then plunge them immediately into cold water to loosen skins for easier removal.
- Make the pickling brine: In a pan over low heat, combine the coarse sea salt, cider vinegar, caster sugar, pink peppercorns, bay leaves, and 250ml water. Heat gently, stirring occasionally until the sugar has fully dissolved and the mixture is steaming but not boiling.
- Cook the shallots in the brine: Add the peeled shallots to the simmering brine and cook gently for 3-4 minutes without letting it reach a boil to soften the shallots and infuse flavor.
- Fill sterilized jars: Using a slotted spoon, remove the shallots from the brine and divide them evenly between the three sterilized jars, leaving a 1cm headspace at the top of each jar.
- Pour over the brine: Pour the hot pickling brine into a jug and carefully fill each jar so the shallots are fully submerged. Seal the jars immediately, then gently tap or shake to release trapped air to the top.
- Store and mature: Store the sealed jars in a cool, dark place for three weeks before opening to allow flavors to fully develop. Once opened, keep the pickled shallots refrigerated and consume within a reasonable timeframe.
Notes
- Sterilizing jars is crucial to prevent spoilage and ensure safety during the pickling process.
- Simmer gently without boiling to avoid breaking down the shallots excessively and to preserve texture.
- The pickled shallots need a minimum of three weeks aging for the best flavor but can be stored longer unopened.
- Use pink peppercorns for their unique floral, sweet, and mild peppery notes that complement the shallots beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: pickled shallots, pink peppercorns, cider vinegar, homemade pickles, condiment, preserved shallots, British recipe
