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🍽️ Quick Pickled Shallots

246 kcal · 30 min · 4 servings

Ingredients

• 1 kg shallots
• 1 l sherry vinegar
• 1 tbsp salt
• 1 tbsp sugar
• 1 tsp peppercorns
• 1 bay leaf

Instructions

1. 1. Peel the shallots carefully.
2. 2. Place the peeled shallots into a large pot.
3. 3. Coarsely crush the peppercorns in a mortar.
4. 4. Add the crushed spices and the vinegar to the shallots in the pot.
5. 5. Bring the mixture to a boil on the stove.
6. 6. Let the shallots boil vigorously for three minutes.
7. 7. Remove the bay leaf from the pot.
8. 8. Fill the warm shallots into clean preserving jars.
9. 9. Pour the warm vinegar brine over the shallots immediately.
10. 10. Seal the jars tightly immediately to make them airtight.

Nutrition per serving

• kcal: 246
• Protein: 10 g · Fett/Fat: 1 g · Carbs: 29 g