A wonderful accompaniment to roasts, sandwiches or luncheons, the rich flavor comes through every time.

English Pub-Style Pickled Shallots or Small Onions
 
Author:
Recipe type: Pickles
Serves: 3 pints
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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