Pickled shallots

Total time: 30m
Preparation Time: 30m

For 600 g

Nutritional Information

Contains 103 Kcal, 2g Protein, 19g Carbohydrates, 0g Fat


  • Shallots
  • 1 dl white wine
  • 800 g shallot
  • 2 tbsp sugar
  • 1 tbsp liquid honey
  • 1 tsp mixed peppercorns, crushed
  • 1 tsp ground coriander seeds
  • 1 tsp yellow mustard seed
  • 2 star anise
  • 1 tsp salt
  • 2 bay leaf
  • Pickling liquid
  • 2 tbsp sugar
  • 2 dl apple vinegar
  • 1 tsp salt
  • Utensils
  • 2 preserving jars (each approx. 300 ml)

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  • Shallots

    Peel the shallots, mix in a pan with the white wine and all the other ingredients up to and including the salt, bring to the boil. Cook over a medium heat for approx. 15 mins. Remove the shallots, transfer to the jars.
  • Pickling liquid

    Add the vinegar, sugar and salt to the liquid, return to the boil, pour the boiling hot liquid over the shallots to cover. Seal the jars immediately, leave to cool on a towel.
  • That fits:

    Raclette, fondue or boiled meat

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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