image for Pickled french shallots recipe

Pickled french shallots by Gemma Luongo

Pickled french shallots for 750ml (3 cups) person

Ingredients for Pickled french shallots

Pickled french shallots, How to Make

  • Step 1
    Place shallots in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes to loosen the skins. Drain. Peel and discard skins.
  • Step 2
    Place 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 3
    Use 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.

Notes:
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:

Nutrition Info:

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 Simons

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