Pink pepper pickled shallots

• shallots↗500g small g
• sea salt↗10g coarse g

  coarse

• cider vinegar↗500ml ml
• caster sugar↗250g g
• pink peppercorns2 tbsp (about 10g) tbsp

  (about 10g)

• bay leaves↗4-6

Step-by-step instructions

1. 1

   Peel and trim the shallots. You can do this with a small, sharp knife, or, if they’re hard to peel, briefly boil the shallots, then immediately plunge into cold water before peeling.

2. 2

   Tip the salt, vinegar, sugar, peppercorns, bay leaves and 250ml water into a pan over a low heat and cook until the sugar has dissolved and the mixture is steaming. Add the shallots and continue to simmer for 3-4 mins, but don’t let it boil.

3. 3

   Remove the shallots using a slotted spoon and divide between three sterilised jars (see tip, below), leaving a 1cm gap at the top of each. Tip the vinegar mixture into a jug, and pour over the shallots so they’re fully covered. Seal the jars and gently tap or shake to make sure any air goes to the top. Store in a cool, dark place for three weeks before opening. Once opened, store in the fridge.