Pickled Shallots - 2 Ways

5 medium banana shallots, peeled and finely sliced

250ml apple cider vinegar

2 tbsp granulated sugar

1 tsp salt

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp coriander seeds

2 small jars

Sterilise a couple of small jars by washing with hot soapy water, rinse thorougly then fill with boiling water, let stand for 10 minutes, then dry with a clean cloth. Fill the jars with the shallots.

In a small saucepan, combine the vinegar, sugar and salt, bring to the boil. 

Remove from the heat and pour into the jars, covering the shallots completely. Add black peppercorns to one of the jars and fennel and coriander seeds to the other jar.

Let cool and cover with lids, these will keep for a month in the fridge.