• 1kg shallots, peeled and trimmed
  • 100g sea salt
  • 225ml sherry vinegar
  • 550ml white wine vinegar
  • 13g pickling spices
  • 1 tablespoon demerara sugar
  • 4 dried bay leaves


  1. 1 Place the shallots in a large plastic bowl. Mix the salt into 1 litre of hot water and pour over the shallots.
  2. 2 Place a plate on top of the shallots to keep them submerged, then leave to soak for 2 days in the fridge.
  3. 3 Sterilise the jars by washing in warm soapy water, rinsing and placing in a moderate oven for 5 minutes.
  4. 4 Place the vinegars, spices, sugar and bay leaves in a pan, stir gently and bring to just below boiling point.
  5. 5 Once all the sugar has dissolved, turn off the heat and leave to go completely cold.
  6. 6 Drain the shallots from the salted water and pat dry with kitchen towel.
  7. 7 Pack the shallots in the sterilized jars, then pour over the vinegar and spices.
  8. 8 Seal and store in a cool dark place for 1 month to mature. Once opened, store in the fridge and use within 1 month.
  9. 9 Cook's tip: If you want to make your own pickling spice mix, use 8 allspice berries, 2 teaspoons coriander seeds, 2 teaspoons yellow mustard seeds, 3 teaspoons mixed peppercorns and 1 teaspoon white mustard seeds.
  10. 10 *All information included in this recipe has been provided by UK Shallots.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 0.0g 0%
  • Saturates 0.0g 0%
  • Sugars 0.7g <1%
  • Salt 0.2g 3%

% of the Reference Intakes

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