Honey and rosemary pickled shallots
This recipe comes from Janine Stone, garden owner at Manor Lodge in Hampshire. Janine is a very knowledgeable plantswoman with a real passion for gardening. Here is her delicious honey and rosemary pickled shallots recipe in preparation for the winter
- Poor boiling water over the shallots in a large bowl, leave for 20 seconds then rinse in cold water till cool. They should now be easy to peel.
- Layer peeled shallots in a dry large bowl with the table salt and leave for 24 hours.
- Bring vinegar, honey, spices and herbs to the boil in a medium saucepan and set asside to cool and infuse. Strain into a jug when cool.
- Sterilise jar/s by washing well, drying and baking in a moderate heat oven for 20 minutes – BE CAREFUL – leave to cool.
- Rinse the salt off the shallots and pat dry, pack into sterilised jar/s, poor over strained spiced vinegar. You can leave the herbs and some spices in the jar for a stronger flavour.
- Seal and store for at least 4 weeks before use. Enjoy or give as presents!
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- 450g shallot onions
- 25g table salt
- 2 table spoons honey
- 450ml cider, white or red wine vinegar
- 1 tbsp mixed pickling spices
- 1 sprig of rosemary
- 2 bay leaves