Gastronomixs

Shallot in hibiscus pickling liquid

The hibiscus imbues the pickling liquid with a stunning red colour and refined flavour.

Makes 1kg.

Shallot in hibiscus pickling liquid

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Ingredients

1

kg

shallots

180

g

red wine vinegar

120

g

sugar

450

g

water

10

g

hibiscus

20

g

salt

Preparation method

  • Cut the shallots into rings about 6mm thick.
  • Bring the red wine vinegar, sugar, water, hibiscus, and salt to the boil and make sure the sugar and salt dissolve.
  • Let it infuse for 20 minutes and then bring it briefly to the boil one more time.
  • Pour the pickling liquid through a sieve onto the shallots and leave them to cool in the liquid.
  • Store in the refrigerator for at least 2 days before use.

Serving suggestions

  • Delicious in a composition with components of trout, hibiscus, and kohlrabi.
  • Combines well with chervil, pork, and hazelnut.
  • Especially delicious with tuna, radish, and soy sauce.

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