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Shallot-lemon pickle

Posted January 22nd, 2008 by uleen
in

Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Gluten free, Low Carb, Low fat, Nut free, Vegetarian
Course: Side dish
Favourite flavours: Easy recipes

 

INGREDIENTS

500g French shallots, peeled
¼ cup (60ml) vegetable oil
12 coriander seeds
6 black peppercorns
2 cloves garlic, peeled and halved
4 lemons, zest cut into matchsticks
juice of 2 lemons
1 stalk celery, finely chopped
1 bay leaf
2 thyme sprigs
1 teaspoon sugar

 


METHOD

  1. Bring a small saucepan of water to a boil. Add shallots and cook for 3 minutes. Drain and return shallots to pan.
  2. Add remaining ingredients and simmer over medium-low heat for 30 minutes, or until shallots are tender, stirring from time to time. Season with salt.
  3. Transfer to a bowl and serve immediately, or refrigerate for up to 2 days. Reheat gently before serving. Makes 2½ cups.

 

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