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- Prep time:
- 10 mins, plus soaking and pickling time
- Cook time:
- 10 mins
- Serves:
- makes 1 kg pickled onions
Powerful pickles to complement cold meats and cheeses from Fergus Henderson
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Ingredients
- 1kg Shallots
- sea salt, for brine
- 1 bottle Malt vinegar
- 1 bottle white wine vinegar
- 8 Cloves
- 10 allspice berries
- 2 cinnamon sticks
- 8 White peppercorns
- 10 Black peppercorns
- 4 Bay leaves
- 12 Coriander seeds
- 4 small hot dried chillies
Method
1. Peel the shallots, cover them with brine (made with 500g salt to 1.5 litres of water) and leave to soak in a plastic, glass or china container in the fridge for a week.2. Now you know how much liquid it takes to cover your shallots, combine equal parts of malt and wine vinegar to make the same amount. Bring to th boil in a stainless-steel pan with the spices and herbs.
3. Rinse the shallots thoroughly. Add them to the simmering spiced vinegar and cook for 5 minutes.
4. Remove from the heat and bottle in sterilised sealable jars. Keep somewhere cool for a month.
5. They are now ready to use. The leftover spiced vinegar is very good for dipping cooked whelks in.
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