A wonderful accompaniment to roasts, sandwiches or luncheons, the rich flavor comes through every time.
English Pub-Style Pickled Shallots or Small Onions
Author: Epicurus.com Kitchens
Recipe type: Pickles
Serves: 3 pints
- 2 pounds firm juicy shallots of uniform size, or
- 2 pounds small white onions
- 2 Tablespoons non-iodized Kosher salt for step 1, plus 1/2 teaspoon for step 2
- 3 bay leaves, coarsely crumbled
- 2 teaspoons whole black peppercorns (slightly crushed)
- 1 1/2 teaspoons whole allspice
- 1 teaspoon mustard seed
- 1/2 teaspoon crushed hot red pepper or
- 4 tiny dried hot peppers
- 1 1/2 Cups malt vinegar
- 3 Cups apple cider vinegar
- Have a bowl filled with ice cubes and cold water at the ready. Pour boiling water over the shallots and let them stand for about 2 minutes. Drain them and then plunge them into the iced water to arrest cooking. Trim off the stem end and slip off skin, as well as any dried-out layers. Mix shallots with 2 tablespoons salt and let them sit for at least 8 hours or overnight. Stir every once in a while.
- Combine 1-2 teaspoons additional salt with the bay leaves, peppercorns, allspice, mustard seed, hot red pepper and the two vinegars and the three tenors (sorry, just a li'l parallax shift here) in a non-reactive saucepan. Heat to boiling and simmer it for about 10 minutes. Remove pickling solution from heat and let stand, covered, until ready to complete the recipe.
- Strain solution into a large pot on low heat. Rinse the shallots repeatedly and when you think you're finished, rinse twice more. Dry shallots in a towel. When the pickling solution is brought to a simmer, add shallots and raise heat until mixture is boiling. Cover the pot and simmer until they are about half-cooked (fork test), about 4 minutes.
- Divide the shallots among 3 hot and clean pint canning jars and fill jar with brine (leave 1/4" head space. Put 2-piece lids on and process in a water bath for 10 minutes. Cool, test for sealing, and let mellow for about 3 weeks before serving.