Pickled shallots

Pickled shallots

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / 100 g: 103 kcal
, Carbohydrate: 19 g
, Protein: 2 g

Ingredients

600 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shallots

800g shallots
1dl white wine
2tbsp sugar
1tbsp liquid honey
1tsp mixed peppercorns, crushed
1tsp ground coriander seeds
1tsp yellow mustard seed
2 bay leaves
2 star anise
1tsp salt

Pickling liquid

2dl apple vinegar
2tbsp sugar
1tsp salt
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Utensils

2 preserving jars (each approx. 300 ml)

How it's done

Shallots

Peel the shallots, mix in a pan with the white wine and all the other ingredients up to and including the salt, bring to the boil. Cook over a medium heat for approx. 15 mins. Remove the shallots, transfer to the jars.

Pickling liquid

Add the vinegar, sugar and salt to the liquid, return to the boil, pour the boiling hot liquid over the shallots to cover. Seal the jars immediately, leave to cool on a towel.

Good to know
That fits: Raclette, fondue or boiled meat
Shelf life: Store in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume the shallots quickly.

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