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Pickled Eschalots

Pickled eschalots are small shallots pickled in vinegar, salt, and white pepper.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Why it works: White pepper and vinegar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,154 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Pickled Eschalots

Ingredients

Directions

  1. Combine a quart of ready‑peeled eschalots with a quart of pale white wine vinegar, a dessertspoonful of salt, and an ounce of whole white pepper.

  2. Bring the mixture to a quick boil, skimming off any scum.

  3. Add the eschalots and simmer for two minutes only.

  4. Transfer the pickled eschalots into a clean stone jar.

  5. When the contents are quite cold, tie a skin or two folds of thick paper over the jar.

Nutrition, whole recipe (rough)

9Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Eliza Acton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. White pepper + vinegartop 20% of all pairs
    Smell alikelow
    Cooked together1,154 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eschalots
Are the main vegetable being pickled, becoming tender and mild while keeping a firm bite.
Vinegar
Provides the acidity that preserves the shallots and gives the pickle its sharp flavour.
Whole white pepper
Adds a gentle, aromatic heat that infuses into the vinegar.

The step that matters

Simmering the eschalots. Simmering for only two minutes softens the shallots without breaking them down. Longer cooking makes them mushy and can cause the vinegar to lose its sharp flavour.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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