Sweet Pickled Shallots

Preparation info
    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About


  • 500g (1 lb) shallots, peeled
  • 4 tablespoons wine vinegar


Put the whole shallots into a small saucepan with the vinegar and enough water to cover. Bring to the boil, then cover the pan and simmer gently for 30–45 minutes or until the shallots are soft right through. Then drain them and toss them in the oil. Place the shallots on a baking tray and put them under a fairly hot grill for a few minutes, turning them once or twice, until they are dark brown