Back to overview

Pickled shallots with rosemary, thyme, pepper and lemon zest

These pickled shallots really shine with their individual flavours – making them the perfect addition to any meal!

pot logo
Category
Sides & Salads
clock icon
Preparation Time
10 minutes
clock icon
Cooking Time
5 minutes

Instructions

Add your shallots, rosemary, thyme and lemon peel to a sterilised jar. 

In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved. Pour over the shallots and herbs, making sure they are covered and seal the jar.  Leave for 4-6 weeks, or longer, before eating.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes
Recipe Tags:

No items found.

You might also like...