- 400g round shallots, peeled and finely sliced
- Few sprigs of fresh rosemary
- Few sprigs of fresh thyme
- 1 lemon, peeled
- 1 tsp black peppercorns
- 150ml cyder vinegar
- 150ml water
- 1 tsp sea salt
- 25g sugar
Pickled Shallots with Rosemary, Thyme, Pepper and Lemon Zest
A RECIPE BY UK SHALLOTS
Aspall cyder vinegar adds the magical tang to this peppy little recipe, in which shallots share a jar with lemon, herbs and black peppercorns. We love a spoonful in a pitta with smashed avocado or with goat’s cheese crostini, cold cuts, burgers or salads.
![](http://www.aspall.co.uk/cdn/shop/articles/Pickles_-_Lemon_Herb_4x5_96ba9432-d97e-4689-9e31-925d3a7b8d2a_1000x.jpg?v=1635366623)
- 400g round shallots, peeled and finely sliced
- Few sprigs of fresh rosemary
- Few sprigs of fresh thyme
- 1 lemon, peeled
- 1 tsp black peppercorns
- 150ml cyder vinegar
- 150ml water
- 1 tsp sea salt
- 25g sugar
- Add your shallots, rosemary, thyme and lemon peel to a sterilised jar.
- In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved.
- Pour over the shallots and herbs, making sure they are covered and seal the jar.
- Leave for 4-6 weeks, or longer, before eating.
- Add your shallots, rosemary, thyme and lemon peel to a sterilised jar.
- In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved.
- Pour over the shallots and herbs, making sure they are covered and seal the jar.
- Leave for 4-6 weeks, or longer, before eating.