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
Scale
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
