Pickled Shallots with Chilli, Cinnamon and Allspice
recipe for Pickled Shallots with Chilli, Cinnamon and Allspice
is published courtesy of www.ukshallot.com.
In this aromatic pickle shallots make all the difference with
a much gentler, sweeter flavour than pickling onions. To peel
them easily simply place in a bowl and pour over boiling water,
leave to cool, drain, trim the root end and then slip off
is nothing quite like shallots for adding a uniquely delicate,
sweet, piquant flavour. With their superior taste, shallots
transform everyday meals into something extra special.
form a vital part of the chef's mise en place and are at the
heart of many classic dishes. Professional chefs and passionate
home cooks know that shallots are a crucial ingredient in
stews and casseroles but they are also fantastic in stir fries,
breads, sauces, tarts, soups, salads and curries.
1kg shallots, peeled
750ml cider vinegar
75g dark brown muscovado sugar
2 cinnamon sticks
6 whole dried chillies
10 allspice berries
the shallots in a bowl, sprinkle over the salt and leave
covered for 24 hours. This process helps the shallots stay
next day heat the vinegar until simmering, do not boil,
add the sugar and spices, stir until dissolved, and simmer
gently for 10 minutes.
the shallots and dry with kitchen paper, spoon into sterilised
jars, placing the cinnamon sticks, chillies and allspice
from the vinegar in at the same time.
in the hot vinegar so the shallots are covered, leave to
cool then put the lids on and leave for a few weeks, they
will improve over time but the very earliest for eating
is 2 to 3 weeks after pickling. Store in the fridge after
with wedges of cheddar cheese and thick sliced ham.
2 large jars
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