Quick Pickled Shallots
These quick pickled shallots are a fantastic way to add a tangy, sweet, and slightly acidic crunch to a variety of dishes, from salads and sandwiches to grilled meats.
Yield: 1 cup
Prep Time: about 10 minutes
Cook Time: 5 minutes
Cooling Time: 15-20 minutes
Ingredients
2 banana shallots, finely sliced into rings
200ml vinegar of your choice; white wine vinegar, apple cider vinegar, red wine vinegar, or champagne vinegar all work well
200ml water
2-3 tbsp caster sugar, adjust to your sweetness preference
1 big pinch of salt
Optional: A few peppercorns for simmering with vinegar, adds subtle spice
Directions
Prepare the Pickling Liquid: In a small saucepan, combine your chosen vinegar, water, caster sugar, and the big pinch of salt. If using, add a few peppercorns now.
Bring to a Boil: Place the saucepan on the stove over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to ensure the sugar and salt dissolve completely.
Slice Shallots: While the pickling liquid heats, peel your banana shallots and slice them thinly into rings. Gently separate the rings as you slice them.
Combine & Cool: Once the pickling liquid has come to a boil, remove it from the heat. Immediately add the sliced shallots to the hot liquid, ensuring they are mostly submerged.
Cool Down: Allow the shallots to cool down completely in the pickling liquid at room temperature. As they cool, they will soften slightly and absorb the tangy, sweet flavors.
Store: Once cooled, transfer the pickled shallots and their liquid to an airtight container or jar. They can be stored in the refrigerator for up to 2 weeks.
