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Pickled shallots with rosemary, thyme, pepper and lemon zest

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

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Sides & Salads
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Preparation Time
10 minutes
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Cooking Time
5 minutes
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Add your shallots, rosemary, thyme and lemon peel to a sterilised jar. 

In a small saucepan heat the black peppercorns, cider vinegar, water, salt and sugar until the sugar is dissolved. Pour over the shallots and herbs, 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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