Pickled Baby Echalions Recipe - Parrish Farm
Pickled Baby Echalions
Master the art of pickling baby echalions with this easy step-by-step recipe. Here at Parrish Farms, we have 90 years of experience growing and pickling our own pickling echalions and shallots using this recipe, so hopefully, you'll have the same success with it!
- Prep Time 23 h 00 m
- Cooking Time 00 h 10 m
- Servings 1 Persons
Ingredients & Method
- 750g baby echalions, peeled
- 500ml Malt Vinegar
- 1 Tablespoon Pickling Spices (or your chosen spices)
- 1 Tablespoon Salt
- 1 Litre Jar
- 1 Tablespoon Sugar (Optional)
- Additional table salt
- Peel and top and tail your echalions. The most important thing here is to only cut off a very small amount from each end of the echalions. If you cut off too much, you’ll find the middle of the echalions will pop out over time once in your pickling liquid. They’re still completely edible if the middle pops out but keeping it in will help the echalions keep their structure and, therefore, crunchiness!
- Place your peeled echalions in a bowl, sprinkle over some table salt and leave covered for 24 hours. This process helps them stay crunchy.
- In a saucepan, bring your vinegar, salt, sugar and spices to the boil to make your pickling liquid.
- Rinse your echalions, dry with kitchen paper and spoon into sterilised jars. If you have any leftover spices, you can add them at this stage if desired.
- Pour the hot vinegar into the jars, making sure your echalions are completely covered.
- Once cooled, tightly lid your jar and place it in the fridge or keep it in a cool place.
- We recommend waiting at least 2 weeks before eating.
Consume within 3 months