Spiced Pickled Shallots

Great Britain

Preparation info
  • Makes

    4 x 450 ml

    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

These pickled shallots are spiced with mixed peppercorns and star anise in cider apple vinegar for an aromatic and fruity taste. Serve them with cheese, charcuterie, sandwiches and with anything “on toast” as well as with fish and chips.


  • 1 kg shallots
  • 150 g sea salt
  • 1 tab


  1. The day before you start pickling, soak the shallots in boiling water. Allow them to cool in the water then skin them and trim the root ends. Cut any large shallots in half.
  2. Mix the sea salt with 300ml of freshly boiled water in a large bowl and st