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.

Pickling time: 4-6 weeks ● Prep time: 10 minutes ● Cooking time: 5 minutes
method
  • 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 
  1. Add your shallots, rosemary, thyme and lemon peel to a sterilised jar. 
  2. In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved. 
  3. Pour over the shallots and herbs, making sure they are covered and seal the jar.
  4. Leave for 4-6 weeks, or longer, before eating.


ingredients
  • 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 
method
  1. Add your shallots, rosemary, thyme and lemon peel to a sterilised jar. 
  2. In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved. 
  3. Pour over the shallots and herbs, making sure they are covered and seal the jar.
  4. Leave for 4-6 weeks, or longer, before eating.