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Pickled shallots

Fergus Henderson from Market Kitchen
Powerful pickles to complement cold meats and cheeses from Fergus Henderson

Pickled shallots

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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Serves: makes 1 kg pickled onions

Prep: 10 min, plus soaking and pickling time
Cook: 10 min

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