Serving notes: Makes approximately four 225g (8oz) jars
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Yields:
4
Prep Time:
40 mins
Cook Time:
8 mins
Total Time:
48 mins
Cal/Serv:
16
Ingredients
700g
(11⁄2lb) shallots, peeled and trimmed
75g
(3oz) sea salt
600ml
(1 pint) distilled vinegar
175g
(6oz) light brown sugar
Blade of mace
1⁄2 tsp each Sichuan and white peppercorns
1
star anise
Fresh bay leaves
Directions
Step 1
Put shallots and salt into a large bowl and add 600ml (1 pint) boiling water. Cover with clingfilm and leave to stand overnight.
Step 2
Put remaining ingredients in a pan. Bring to the boil and simmer, covered, for 3min.
Step 3
Drain shallots and add to pan. Simmer for 5min until transparent but still firm and crisp. Remove with a slotted spoon.
Step 4
Fill sterilised jars two-thirds full with shallots. Pour over cooking liquid, adding a few peppercorns to each jar (use the star anise, too, if you like) and a bay leaf. Leave in a cool, dark place for a month.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
