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Pickled shallots with turmeric, chilli and coriander 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
10 minutes
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Cooking Time
5 minutes
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Add your shallots and chilli to a sterilised jar.  

In a small saucepan heat the turmeric, cumin, white wine vinegar, water, sea salt and sugar until the sugar is dissolved. Pour over the shallots and chilli, 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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