We as a family have always been a fan of pickles and were always a staple of our Sunday evening supper!
John has always grown shallots for pickling but we now use shallots grown by Parish Farms in Bedfordshire.
The shallots are all topped and tailed by hand, taking care to remove the root plate from the base of the bulb. The shallots are salted to release excess water to ensure the perfect crunchy pickle then preserved in spiced malt vinegar!
Sweet Pickled Shallots
ALLERGY ADVICE: (Allergens in Bold)
May contain traces of nuts
Shallots, Vinegar (barley, sodium sulphite), Sugar, spices (mustard seeds), Salt
NUTRITION: Typical Values per 100g
ENERGY: ENERGY: 198kj/49 kcal, FAT 0.1g of which saturates: 0.0g, Carbohydrates: 8.3g of which sugars: 8.3g, Protein: 0.9g, Salt: <0.03
Once opened refrigerate and consume within 4 weeks.