Creators
Arielle Giusto
Description
This pickled shallots recipe combines sweet and tangy flavors, perfect for enhancing salads, sandwiches, or charcuterie boards. Quick to prepare, they develop deeper flavors over time in the fridge.
INGREDIENTS
Ingredient | Quantity | Notes |
Shallots | 9 | peeled and sliced thinly, preferably on mandolin |
Red Wine Vinegar | 3/4 cup | |
White Wine Vinegar | 1/4 cup | |
Water | 1/2 cup | |
Sugar | 1/4 cup | |
Salt | 1 tbsp | |
Salt | 1 tsp | |
Thyme | sprig |
PREPARATION
Combine all
except shallots and thyme in a saucepan. Heat to low simmer and turn off heat. Make sure all of the sugar and salt is dissolved. Cool for a few minutes. Place the sliced shallots in the two ball jars. Tuck a sprig of thyme into each one. Pour the liquid over shallots. Press shallots into liquid so they are completely submerged. Cover and place in fridge; good to use after one day. Great after three. Will keep up to 3 months.