Pickled Shallots

Makes roughly 1 quart of pickles

While in the Cotswolds we all fell in love with the Garner’s Pickled Shallots. So much so that one of us may have had a case shipped home. What makes these pickles so special? They are pickled in malt vinegar! They hit that lovely balance of bright and mouth puckering tartness that is also balanced with a complex sweetness. The peppery zip of shallots still shines through making these the perfect companion to the richness of the Tartiflette.

¾ cup malt vinegar

¾ cup water

½ cup dark brown sugar

1 teaspoon sea salt

1 teaspoon whole peppercorns

1 bay leaf

1 cinnamon stick

1 pound shallots, peeled and halved

In a medium saucepan, combine the malt vinegar, water, dark brown sugar, sea salt, peppercorns, bay leaf, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.

Add the shallots and simmer for about 30 seconds, just until they begin to soften slightly around the edges. Remove from heat and transfer the shallots and liquid to a clean glass jar, making sure the shallots are fully submerged.

Let cool to room temperature before sealing the jar. Refrigerate for at least 24 hours to allow the flavors to develop. The pickled shallots will keep in the refrigerator for up to 3 weeks.