Who doesn’t love a pickled onion with some gutsy cheese?
Start this recipe a couple of days ahead.
Fills a 1 litre jar.
500g shallots, peeled and topped and tailed
150mls sherry vinegar
500mls white wine vinegar
4 teaspoons coriander seeds
1 teaspoon peppercorns
2 dried chillies
Pour the water into a large bowl, add the salt and swirl around until the salt has dissolved.
Add the shallots and pop a plate on top to keep the shallots under the brine.
Leave for 48 hours.
Sterilise the jar and lid.
Add the remaining ingredients to a pan and bring up to a simmer.
Turn the heat off and allow the vinegar mix to cool.
Drain the onions and pat dry.
Place the onions in the sterilised jar.
Pour over the vinegar, make sure all of the coriander, pepper and chillies go in too.
Seal the jar and keep for one week before eating.