Chef’s Pickled Shallots 🧅✨

A very versatile garnish on all manor of dishes but we recommend this one on our Pork Ragu ravioli to give the dish a little zing & cut through the fat. 

Ingredients

• 300g banana shallots (or small round shallots), peeled & halved lengthwise
• 250ml white wine vinegar (sherry vinegar gives a deeper, more robust note)
• 250ml filtered water
• 2 tbsp caster sugar
• 1 tbsp flaky sea salt

Pickling Spice Blend

• 6 black peppercorns
• 6 coriander seeds
• 3 allspice berries
• 1 bay leaf
• 1 small sprig of rosemary (or thyme for a lighter touch)
• 1 strip of orange peel (adds subtle sweetness and perfume)
• Optional: ½ dried chilli for gentle background heat

Method

1. Prepare the shallots – Peel carefully, keeping halves intact for a more elegant presentation. For a softer bite, blanch in boiling water for 30 seconds & drain.
2. Infuse the liquor – In a saucepan, combine vinegar, water, sugar, salt, and the spice blend. Bring gently to a simmer, stirring until dissolved. Let the aromatics steep for 2 minutes.
3. Pickle – Pack the shallots into a sterilised jar. Pour the hot liquor over them, ensuring they are fully submerged.
4. Mature – Cool to room temperature before sealing. Allow to rest in the fridge at least overnight, ideally 2–3 days, for the flavours to develop fully.

Serving Ideas

• Classic pairing – Serve alongside pâtés, rillettes, or terrines as a sharp, sweet counterpoint.
• Salads & grain bowls – Slice thinly & fold into lentil, bulgur, or wild rice salads.
• Elevated garnish – Use whole or halved on cheese boards, with aged cheddar, Comté, or blue cheese.
• Meat & game – A perfect condiment with chargrilled steak, venison, or roasted duck.