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Pickled shallots with beetroot, dill and fennel seeds

These pickled shallots really shine with their individual colour and flavours – making them the perfect addition to any meal!

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Sides & Salads
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Preparation Time
5 minutes
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Cooking Time
5 minutes
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Slice the beetroot, and place with the peeled shallots in a sterilised jar, alongside the dill. 

In a small saucepan heat the red wine vinegar, water, salt, sugar, and fennel seeds until the sugar is dissolved. Pour over the shallots and beetroot, making sure they are covered and seal the jar. Leave for 4-6 weeks, or longer, before eating.

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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