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Pickled Shallots with Chilli, Cinnamon and Allspice


Pickled Shallots with Chilli, Cinnamon and AllspiceThis recipe for Pickled Shallots with Chilli, Cinnamon and Allspice is published courtesy of

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 the skins.

There 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.

Shallots 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
50g salt
750ml cider vinegar
75g dark brown muscovado sugar
2 cinnamon sticks
6 whole dried chillies
10 allspice berries


  • Place the shallots in a bowl, sprinkle over the salt and leave covered for 24 hours. This process helps the shallots stay crunchy.

  • The next day heat the vinegar until simmering, do not boil, add the sugar and spices, stir until dissolved, and simmer gently for 10 minutes.

  • Rinse 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.

  • Pour 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 opening.

  • Serve with wedges of cheddar cheese and thick sliced ham.

Makes: 2 large jars

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