Pickled Shallots with Beetroot, Dill and Fennel Seeds

A RECIPE BY UK SHALLOTS

The Aspall red wine vinegar and beetroot in this recipe is the secret behind its bright and bold colour as well as fruity flavour. Fresh dill and fennel seeds add warmth and a delectable aniseed aroma that goes so well with fish, chicken and meats, as well as potato and bean salads.

Pickling time: 4-6 weeks ● Prep time: 5 minutes ● Cooking time: 5 minutes
method
  • 15 round shallots, peeled 
  • 1 pack of vac packed beetroot 
  • Few sprigs of fresh dill 
  • 100ml red wine vinegar
  • 100ml water 
  • 1 tsp sea salt 
  • 25g sugar 
  • 1 tsp fennel seeds
  1. Slice the beetroot, and place with the peeled shallots in a sterilised jar, alongside the dill. 
  2. In a small saucepan heat the red wine vinegar, water, salt, sugar, and fennel seeds until the sugar is dissolved.
  3. Pour over the shallots and beetroot, making sure they are covered and seal the jar. 
  4. Leave for 4-6 weeks, or longer, before eating. 


ingredients
  • 15 round shallots, peeled 
  • 1 pack of vac packed beetroot 
  • Few sprigs of fresh dill 
  • 100ml red wine vinegar
  • 100ml water 
  • 1 tsp sea salt 
  • 25g sugar 
  • 1 tsp fennel seeds
method
  1. Slice the beetroot, and place with the peeled shallots in a sterilised jar, alongside the dill. 
  2. In a small saucepan heat the red wine vinegar, water, salt, sugar, and fennel seeds until the sugar is dissolved.
  3. Pour over the shallots and beetroot, making sure they are covered and seal the jar. 
  4. Leave for 4-6 weeks, or longer, before eating.