Pickled shallots

Recipe: Shallot in vinegar

Pickled shallots recipes, to start a good meal and accompany a good

do not house terrine, a little sweet this recipe should please you. I chose gray shallots with their skins like a shell for this pickled shallot recipe. The vinegar flavored with a stick of cinnamon and fresh thyme, barely sweetened, will confine these shallots to consume at the end of the year.

Recipe ingredients

• Recipe shallots in vinegar for 1 jar of 75 cl:
• 340 g shallots
• 25 cl of white vinegar
• 1 cinnamon stick
• 5 cl of water
• 1 star anise
• 2 sprigs of fresh thyme
• 1/4 teaspoon of Séchouan pepper
• 1 teaspoon of red berry

Instructions

1. Heat the vinegar, cinnamon stick and star anise in a saucepan.
2. Add the Séchouan pepper and red berries
3. Simmer for 3 minutes.
4. Set aside on a window sill, so that the liquid cools.
5. Dry the aromatic herb with food paper.
6. Peel the shallots
7. Cut the shallots in half so.
8. Scald then dry the jar.
9. Install the thyme stalks, so that they are over the entire height of the jar.
10. Pour in the red berries.
11. Place the shallots at the bottom of the jar.
12. Pour the cooled vinegar over the shallots.
13. Reserve under cover for 3 to 4 weeks.
14. Enjoy the shallots for the end of the year.

Preparation time: 60 minutes
Cooking time: 3 minutes
Number of people: 1 jar of 75 cl
4 star rating: 1 review

Gray shallots Peel the shallots Let infuse Store the shallots Shallots and vinegar