Pickled french shallots for 750ml (3 cups) person
Ingredients for Pickled french shallots
Pickled french shallots, How to Make
Step 1Place shallots in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to loosen the skins. Drain. Peel and discard skins.
Step 2Place vinegar, water, sugar, pickling spice and bay leaves in a large saucepan over high heat. Bring to the boil. Boil for 2 minutes. Reduce heat to medium. Add the shallots and simmer for 10 minutes or until just tender.
Step 3Use a slotted spoon to divide the shallots among two 375ml (1 1/2-cup) capacity sterilised jars. Top with vinegar mixture. Seal. Set aside in a cool, dark place for 3 days to develop the flavours. Store in the fridge once opened.
More ideas: Slice French shallots and stir-fry with pork, garlic, soy sauce, oyster sauce and a pinch of sugar. Serve with steamed rice and Asian greens.
Additional information for Pickled french shallots
Preparation: 0:20 Minutes, Cooking: 0:15 Minutes, Serving: 750ml (3 cups) Person, Level:
30 kj Energy, 1.5g Carbs (total),
All nutrition values are per serve
This Pickled french shallots published first on: Australian Good Taste, Images by: Jeremy SimonsYou May Also Like
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