Pentonville Pickled Shallots

When I saw a recipe for Stout Beer Pickled Onions my mind immediately thought of Hammerton’s Pentonville, which is a super delicious Oyster Stout.


As someone who eats pickles on an almost daily basis, I get through a lot of pickled onions, so I always have a jar on the go.  I decided to rustle up a batch of these, using some shallots that were knocking around the place.  They are really good!  It’s an unusual flavour, but I like it.  Next time I think I would go the more traditional route of salting some pickling onions and leaving them overnight, then rinsing them, rather than using the shallots un-pre-salted.  But the stout and vinegar pickling brine itself, is damn good!


The recipe I based mine on is here: Stout Beer Pickled Onions at One Tomato, Two Tomato and I might try this with one of the Hammerton pale ales next time.  I slightly varied the amount of stout to vinegar, as I didn’t want to use just part of a bottle, and I was making a big batch of pickles, but everything else was more or less the same as Tammy Kimbler’s recipe.  Here’s my version.

850g shallots or pickling onions

3 bottles Hammerton’s Pentonville Oyster Stout (330ml each)

740ml white vinegar

3 tablespoons sea salt

3 tablespoons sugar

3 tablespoons mustard seeds

3 tablespoons coriander seeds

3 teaspoons juniper berries

Bring vinegar and beer to the boil, add remaining ingredients and stir to dissolve sugar and salt.  Remove from the heat and add shallots.  Let sit for a while until cooled down then pack into sterilized jam jars with the spices.

Tammy recommends storing in the fridge for a month or more.  I think maybe if the onions / shallots went through the salting and rinsing process first, they would last longer?  I need to ask a pickle expert about that one!

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