← All recipes

🍽️ Sweet and sour pickled shallots

352 kcal · 30 min · 4 servings

Ingredients

• 800 g shallots
• salt
• 2 tbsp oil
• pepper
• 100 ml cranberry juice
• 150 ml red wine vinegar
• 70 g brown crystal sugar
• 2 bay leaves
• 1 tbsp juniper berries
• 1 tbsp mustard seeds
• 1 tbsp pink peppercorns

Instructions

1. 1. Peel the shallots carefully.
2. 2. Bring water with salt to a boil.
3. 3. Add the shallots to the boiling water.
4. 4. Cook them on low heat for 6 to 8 minutes.
5. 5. Remove the shallots from the water using a slotted spoon.
6. 6. Measure out 150 milliliters of the cooking water and set it aside.
7. 7. Heat oil in a pan.
8. 8. Fry the shallots in the hot oil until they are translucent on all sides.
9. 9. Season the shallots with salt and pepper.
10. 10. Deglaze the pan with cranberry juice, the reserved shallot broth, and vinegar.
11. 11. Add rock sugar and the spices.
12. 12. Let the mixture simmer on low heat for 2 to 3 minutes.
13. 13. Fill the prepared jars with the shallots.
14. 14. Bring the remaining broth in the pan to a boil again.
15. 15. Pour the boiling broth over the shallots in the jars.
16. 16. Ensure that the shallots are completely covered with liquid.
17. 17. If necessary, top up the jars with a little water.
18. 18. Seal the jars tightly.
19. 19. Let the jars infuse for 2 to 3 days before serving.

Nutrition per serving

• kcal: 352
• Protein: 6 g · Fett/Fat: 11 g · Carbs: 51 g