Move over pickled cucumbers, there’s a new pickled vegetable in town.
I cannot describe nor explain my obsession with pickled shallots, but I put them on everything I eat now. And when I say everything, I mean ~everything~. Their vivid pinkness adds color and vibrancy and the acidity of the vinegar adds flavor to any boring dish. Not to mention the satisfying crunch of the shallot. All in all, the perfect accessory to any meal. My recipe is pretty vinegary because I am into that, so feel free to cut back on the vinegar if need be. I’ve included some pictures below of creative ways to incorporate the pickled shallots! Enjoy!
- 3 shallots
- 3/4 cup red wine vinegar
- 3 tablespoons sugar (more if you prefer a sweetness in your pickling)
- 1/3 cup rice vinegar
- Pinch of salt
- Thinly slice shallots into rings. Set aside.
- In a small pot, pour in the red wine vinegar, the sugar, a pinch of salt, and half of the rice vinegar.
- On medium-high heat, wait for the sugar to dissolve and for the liquid to come to a rolling boil.
- Turn off the heat and add in the shallots.
- Cover, and wait 30 minutes to an hour for the mixture to cool and the shallots to soak up the liquid.
- Pour the pickling liquid, shallots, and rest of the rice vinegar into a jar. Shake a little to combine and tightly seal the jar.
- Refrigerate and add as an extra component to any dish!
pickled! shallots! via Rania Borgani