Entertaining

Pomegranate-pickled eschalots

Name: Pomegranate-pickled eschalots
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1.25L Jar
Ingredients: 600g eschalots, peeled; 1/2 cup (110g) caster sugar; 3 cups (750ml) white vinegar; 1/3 cup (27g) sea salt flakes; 2/3 cup (160ml) pomegranate molasses; Le Marquis Chevre de Rambouillet, to serve

Rate now

05m

10m

1.25L Jar

Jump to recipe

by Phoebe Wood

Nov 11, 2016

These pomegranate infused crunchy pickles will add a touch of fruity zing to your next cheese platter.

600g eschalots, peeled
1/2 cup (110g) caster sugar
3 cups (750ml) white vinegar
1/3 cup (27g) sea salt flakes
2/3 cup (160ml) pomegranate molasses
Le Marquis Chevre de Rambouillet, to serve

Method

1.

Pack eschalots into a 1.25L sterilised jar. Place sugar, vinegar, salt, molasses and 1 cup (250ml) water in a pan over medium heat.
2.

Bring to the boil, stirring until sugar and salt dissolve. Pour over the eschalots. Cover with a lid and invert to create a seal.
3.

Store the jar in a cool dry place for at least 2 weeks before using. Serve with cheese.