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Aspall Cyder - Cider and Vinegar

Sweet & spicy pickled shallots

Makes 1x 500ml jar

30 minutes

Cooking time
15 minutes

There are many people who find pickled onions a challenging eat; these sweet and spiced pickled shallots have a great sweet sour balance and a little spicy heat that make them incredibly moreish and super approachable.
  1. Day 1: Top and tail the shallots and then peel them. Cover the shallots in plenty of dry table salt and leave overnight - this will ensure they stay crunchy once pickled.
  2. Day 2: Rinse the shallots well and leave to dry. 
  3. Mix the vinegar, sea salt, chilli flakes and sugar in a saucepan and bring to a boil for 30 seconds and take off the heat.  
  4. Meanwhile, drop the cloves and ginger sticks in to your jar, and then add the shallots until the jar is full.
  5. Strain the chilli flakes out through a sieve, and then pour the hot vinegar mix over the onions and seal.

These should be ready to eat after 2 weeks & will keep for 6-9 months.