Quick pickled shallots
Mouthwatering quick pickled shallots have a vibrant vinegary crunch and beautiful pink hue. They add color and acid to tacos, salads, sandwiches, and bowls. Keep a batch on hand in the fridge to improve the flavor of almost any dish.Makes about 2 cups of pickled shallots.
Servings: 10 people
Calories: 23kcal
Ingredients
- ½ cup water
- 1 Tablespoon sea salt or kosher salt
- 1 Tablespoon sugar
- ½ cup white vinegar
- 4 to 5 medium shallots about 8 ounces
Instructions
- Fill a small to medium sized pot with water, salt, and sugar. Bring to a medium heat and stir until the salt and sugar dissolves. Once they have fully dissolved, turn off the heat. (This generally takes 2 or 3 minutes.)
- Add white vinegar to the pot, and stir to combine.
- Cut the ends off of the shallots, remove the peels, and thinly slice the shallots. (If you prefer, you can cut the shallots in half lengthwise first, and then cut them into half moons instead.)
- Add the sliced shallots to a clean jar. Then carefully pour the cooled vinegar solution over the sliced shallots in the jar. Make sure the shallots are totally submerged, and cover the jar with a lid. Once the pickling brine has cooled to room temperature, move the jar to the refrigerator. (If you have any extra brine leftover, save it to quick pickle other veggies or future batches of pickled shallots.)
- The pickled shallots will be ready to eat in about an hour, but they taste best after at least four hours or so. Store in the refrigerator until you're ready to eat them.
Notes
If properly covered with brine, pickled shallots will last roughly 2 or 3 weeks in the refrigerator.
Nutrition
Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.03g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 701mg | Potassium: 76mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.3mg
