Shallot in hibiscus pickling liquid
The hibiscus imbues the pickling liquid with a stunning red colour and refined flavour. Makes 1kg.
Ingredients
| 1 kg | shallots |
| 180 g | red wine vinegar |
| 120 g | sugar |
| 450 g | water |
| 10 g | hibiscus |
| 20 g | salt |
Instructions
- 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.