Pickled Onion Review #12: Kit's Kitchen Pickled Shallots

A couple of months ago, I unjared a very promising jar of Kit's Kitchen Pickled Onions. I was so impressed that I noted they were reminiscent of the excellent M&S Traditional Pickled Onions, only with a touch more sweetness. Then, in a spectacular display of executive function, I completely forgot to pen the actual review. Nothing says "amateur food reviewer" quite like forgetting to write your actual review. I intend to rectify that lapse soon, because they were outstanding.

So it was with high hopes—and a Post-it note reminder—that I approached this jar of Kit's Kitchen Pickled Shallots. Now, I've remarked elsewhere that manufacturers often see pickled shallots as a slightly more exotic sibling to the classic British pickled onion. That's certainly the case here, but in spades. The jar itself suggests someone, somewhere, takes their pickled shallots very seriously indeed; it sports "Great Taste Gold Award Winner", “Diamond Award Winner 2008” and “Diamond Award Winner 2010” badges. I can only assume there's a shadowy cabal of judges meeting in a dimly lit room somewhere, solemnly eating more pickled onions than I could ever aspire to, and dishing out culinary merit badges.

The label lists the ingredients as "Shallots, Malt Vinegar from (Barley), Brown Sugar, Salt, Mustard Seed and Spices"Speaking of that last ingredient, "spices," it’s a masterclass in understatement. They weren’t shy about the flavor here—the taste hits you with a peppery fire reminiscent of a dance between Szechuan peppercorns and a robust horseradish. It’s like chili pepper heat without the chili! But don’t let that fool you; the dark, treacle sweetness from teh brown sugar, a taste you'd normally get from a balsamic vinegar pickling, beautifully counters the spiciness, creating a delicious balance.

Peering into the opened jar is like gazing into a tiny, vinegary universe where shallots gracefully float orbited by their mustard seed companions. Each golden, translucent shallot boasts a darker brown patch at each end, and I find myself clutching my fork in anticipation—the moment of truth awaits! Will these shallots be a delightful triumph or destined for the bin?

Brilliant, I’m thrilled to report! I genuinely like these shallots, and I’m kicking myself for not doing an unjaring video because I was genuinely surprised by just how delicious they were!

That said, I would be remiss not to mention the powerful black pepper kick and treacle sweetness—these are not casual snackers! You can’t munch on too many at once; they have a bit of a vicious streak and will definitely make their presence known post-consumption. Your nearest and dearest will know you've been at the pickled shallots, put it that way.

I picked these bad boys up from Robinson's butchers on Spinney Lane, an independent butcher just around the corner from home. Alas, Kit's Kitchen's Facebook page hasn’t seen an update since "Kitt" was the coolest TransAm on telly, and their website is as broken as my executive function. But hey, here’s a valiant attempt to keep it alive: https://www.kitskitchen.co.uk/. Unless you happen to be in Burntwood, good luck tracking them down! If you are, it’s absolutely worth the trip! And if not? Well, maybe consider relocating—who doesn’t want to live in a place with excellent pickled onions and an burgeoning creative arts scene?

The Verdict

A very strong 4 out of 5.

🧅🧅🧅🧅❌

They're bold, complex, and a fantastic example of how a pickled shallot can be an entirely different beast from a standard pickled onion. Just don't eat them before an important meeting.