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Pickled shallots
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 103
  • Fat about 0g
  • Carbohydrates about 19g
  • Protein about 2g
This is needed
This is needed for 600 g
  • 800 g shallot
  • 1 dl white wine
  • 2 tbsp sugar
  • 1 tbsp liquid honey
  • 1 tsp mixed peppercorns, crushed
  • 1 tsp ground coriander seeds
  • 1 tsp yellow mustard seed
  • 2 bay leaf
  • 2 star anise
  • 1 tsp salt
Pickling liquid
  • 2 dl apple vinegar
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 preserving jars (each approx. 300 ml)
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And that's how it's done
And that's how it's done
Peel the shallots, mix in a pan with the white wine and all the other ingredients up to and including the salt, bring to the boil. Cook over a medium heat for approx. 15 mins. Remove the shallots, transfer to the jars.
Pickling liquid
Add the vinegar, sugar and salt to the liquid, return to the boil, pour the boiling hot liquid over the shallots to cover. Seal the jars immediately, leave to cool on a towel.