Molson Coors
Privacy Notice

Our privacy policy and terms and conditions have recently been updated, effective May 22, 2018. Please read these documents in full to ensure that you understand how Molson Coors collects, uses, and discloses your information. If you continue to use our Sites and view our advertising, you agree to be bound by these updated policies. Click the link below to accept the new policies and view this website.

View Site

If you do not agree to be bound by these policies, please close this site. For information on how to unsubscribe or to update your information, please the privacy policy.

Aspall Cyder - Cider and Vinegar

Back to results

Ingredients List


350g shallots

2 - 3 heaped tbsp table salt 

350ml Aspall Organic Cyder Vinegar

1½ tsp sea salt 

½ tsp dried chilli flakes

110g sugar 

3 cloves

3 x 2cm “matchstick” fresh ginger

500ml preserving jar

Sweet & spicy pickled shallots

Serves
Makes 1x 500ml jar

Preparation
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.