Pink pepper pickled shallots in a jar

Pink pepper pickled shallots

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 3 weeks pickling
  • Easy
  • Makes 3 x 350ml jars

Enjoy these pink pepper pickled shallots with hard cheeses like cheddar, comté or gruyère, or served alongside a fondue. They make an ideal festive gift

  • Vegetarian
Nutrition: Per tbsp


  • 500g small shallots
  • 10g coarse sea salt
  • 500ml cider vinegar
  • 250g caster sugar
  • 2 tbsp (about 10g) pink peppercorns
  • 4-6 bay leaves


  • STEP 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.

  • STEP 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.

  • STEP 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.


Wash the jars with hot, soapy water, and rinse well. Put the jars on a baking tray, upside-down, and bake at 140C/120C fan/gas 1 until completely dry. Pack the veg or chutney into the jars while they’re hot to prevent the glass cracking. 

Goes well with

Recipe from Homemade Christmas, December 2020

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