Tips and tricks: how to pickle shallots
I'm in the process of making the most of every scrap in my kitchen – so bring on the pickling!
I'm in the process of making the most of every scrap in my kitchen, and pickling is a big part of this. Some pickles are ready to eat immediately, and some you have to patiently wait for – but this one is a classic that's always handy to have on the kitchen shelf.
First, you need to get the skins off the shallots – and the simplest way to do this is to pour boiling water over them. After 30 seconds, sieve them and rinse well in a couple of changes of cold water.
Sprinkle the shallots liberally with salt and leave them overnight. The next day, wash all the salt off and pack them into a sterilised jar.
Heat 500ml vinegar in a pan and add 100g caster sugar, a couple of bay leaves, a teaspoon of coriander seeds, a teaspoon of mustard seeds and a few black peppercorns. Bring to a boil, then turn off the heat and allow to cool.
Pour the mixture over the shallots and seal. Allow them to sit in a cool, dark place for six weeks before eating.
I attach a sticker with the date we can first eat them – and I can't wait!