Cultivation

Canning and pickling of shallots

Allium cepa L. var. aggregatum G. Don

Due to their small size and high density, shallots are a valuable raw material for whole-bulb pickling, while offering a higher sugar content and a tender texture.

In the reference 6 varieties crop Shallot, where this is mentioned in the description.

The technological value of shallots in canning is due to the ease of grading small bulbs and their resistance to deformation in marinade. Thanks to a high content of dry matter and sugars, the finished product acquires a balanced taste and maintains structural integrity, which distinguishes it from onion cultivars.

Primary processing of shallots is complicated by the tight adhesion of dry scales due to the multi-bud structure of the bulbs in a cluster. To facilitate the peeling process, industrial technology uses preliminary blanching of the raw material in boiling water for three to five minutes. In this case, the crop is most often used for pickling, while lactic acid fermentation methods are practically not applied to this type of onion.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of Shallot mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.