Festive Pickled Shallots
Aromatic pickled shallots, ideal for a festive cheeseboard or with cold cuts
Ingredients
- 1 kg shallots
- 150 g sea salt
- 1 tbsp mixed peppercorns
- 1 tbsp coriander seeds
- 1 tbsp mustard seeds
- 10 whole star anise
- 700 ml cider vinegar
- 100 g light brown sigar
Instructions
- The day before you start pickling, soak the shallots in boiling water and allow them to cool in the water before skinning then and trimming the roots. Cut any large ones in half.
- Mix the sea salt with 300ml of boiling water and stir until the salt is dissolved. Add 1 litre of cold water, then add the shallots to the bowl and leave them overnight.
- The next day, drain the shallots, rinse them thoroughly, and pack them into sterilised jars.
- Add the whole peppercorns and spices to a pan with the vinegar and sugar, and heat gently to dissolve the sugar. Simmer for 2-3 minutes, then pour the hot spiced vinegar over the shallots.
- Seal the jars immediately and store in a cool, dark place for 3-4 weeks to allow the flavours to mature. Will keep unopened for up to 2 years.
Notes
Magickal Properties
Coriander - love, healing, passion
Mustard Seeds - protection, luck
Peppercorns - protection, banish negativity
Star Anise - dreaming, spiritual growth, protection
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