Shallots could be pickled or preserved in brine just like gooseberries, mangoes or lemons. Check out the recipe.
Ingredients
20-30 shallots
1 beetroot
4 green chillies
Some bird eye chillies
2 cinnamon sticks
4 cloves
1 tsp peppercorns
1 tsp sugar
2 tbsp salt
2 tbsp vinegar (optional)
Curry leaves
Hot water
Preparation
Peel and wash the shallots
Peel, wash and cut the beetroot into small pieces
Take a glass jar or container (it should be dry and shouldn’t have any moisture)
Put cinnamon, cloves and peppercorns into the glass jar
Add the beetroot pieces
After that, add the shallots
Add salt and sugar
Now pour hot water until the level of the shallots
Add vinegar and mix well
Finally, add green chillies, bird eye chillies and curry leaves as the last layer
Close the lid tightly
Shake the jar to mix everything well
Keep this aside for a few days before using
Pickled shallots could be enjoyed with hot kanji (rice porridge).
