Description
Quick and easy Pickled Shallots require only 10 minutes of hands-on time before going in the fridge to chill. Use in sandwiches, wraps, salads, to add a bit of zippy brightness.
Ingredients
Units
Scale
- 1/2 cup sliced shallots (about 2 shallots)
- 1/3 cup white vinegar
- 1/4 cup water
- 1/8 teaspoon salt
- 2 teaspoons sugar or honey
- 1 teaspoon colored or black peppercorns
- 2–3 bay leaves (fresh are pretty)
Instructions
- Place sliced shallots, vinegar, water, salt and sugar in a small pot and bring to a simmer, stirring until sugar is dissolved.
- Stir in peppercorns and bay leaves.
- Turn heat off.
- Let cool, then chill in a sealed jar in the fridge.
Notes
Pickled shallots will keep up to 3 weeks in the fridge.
Feel free to add fresh herbs to the cooled shallots – cilantro, dill, tarragon, oregano, thyme, etc.
Feel free to embellish with whole spices- coriander seeds, cumin seeds, fennel seeds, caraway, nigella, red pepper flakes etc.
Nutrition
- Serving Size:
- Calories: 14
- Sugar: 1.8 g
- Sodium: 38.1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 0.3 g
- Cholesterol: 0 mg