Pickled shallots

Name: Pickled shallots
Prep time: 30 min
Total time: 30 min
Yield: 600
Cuisine: Fondue
Ingredients: 4 tbsp sugar; 1 tbsp liquid honey; 800 g shallots; 1 tsp yellow mustard seeds; 2 dl apple vinegar; 1 tsp ground coriander seeds; 1 tsp mixed peppercorns; 2 bay leaves; 2 tsp salt; 2 star anise; 1 dl white wine

Fondue Raclette Christmas

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free, gluten-free

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Ingredients

for 600 g

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

Pickling liquid
2 dl	apple vinegar
2 tbsp	sugar
1 tsp	salt

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.

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