This delightful condiment known as quick pickled shallots is a must have in your pantry as it goes with, almost everything. It adds a burst of vibrant color to any dish in addition to it’s sharp tangy flavor. When the acidic red vinegar brine comes into contact with the purple-pinkish shallots, they turn a lovely shade of red.
STEP BY STEP TUTORIAL ON QUICK PICKLED SHALLOTS
- Peel, slices the onions and set it aside. If you’re using pearl onions, no need to slice them.
- Put the onions in a glass jar.
- Pour distilled white vinegar and red wine vinegar over the onions.
- Pour honey into the glass jar.
- Top it with pickling salt or sea salt.
- Finally add whole spices. and close the lid.
WHY DO YOU NEED QUICK PICKLED SHALLOTS IN YOUR KITCHEN?
- This super tasty recipe is a perfect way to add more veggies to your diet.
- A simple recipe great for beginners, even kids can make it!
- It is 5 ingredient recipe made without chemical preservatives, additives, or dyes. It brings such a peace of mind as you know that you are eating and serving good healthy food to your family.
- Vinegar used in this recipe is known to help regulate blood sugar and curb cravings.
- Unlike the traditional canning method which requires specific techniques and equipment, this is super quick to make.
- They look so pretty stocked up in your fridge and add a big pop of color to any dish with it’s stunning pink hue.
- Want to bring a dull dish to life? Simply add this topping to take it to whole another level.
- Your guests will be so impressed by this homemade fancy and healthier topping.
Quick Pickled Shallots
- 1 Glass Jar
- ¼ Cup Distilled white vinegar
- 1 Tbsp. Honey
- Kosher salt
- 1 Small red onion thinly sliced
- 1 Shallots thinly sliced
- ¼ Cup Red wine vinegar
- 1-2 Pieces Star anise, optional
- 5-10 Pieces Sichuan peppercorns, optional
- 10-12 Pieces Coriander seeds, optional
- Combine the red wine vinegar, distilled white vinegar, sugar and salt in a small container
- Stir to mix till all the ingredients are completely dissolved
- Peel, slice onions or shallots (or both if you are going to combine)
- Add shallots to the container with airtight lid.
- Pour the vinegar mix onto the shallots
- Now add the whole spices, if using any.
- Let it stand for at least half an hour (30 minutes) before serving.
You can store the pickled onions in the refrigerator in an airtight glass jar for 2-3 weeks
- To get consistently thin slices of shallots or onions , use mandolin. Or if you are like me, use a knife and just throw in the onions for pickling. This is a very forgiving recipe.
- Only use glass jars do not absorb the flavor or color of the contents filled inside the jar. Pickling juices will not stain the glass jar.
- Do not reuse the pickling juice after all the shallots have been consumed. When pickling a fresh batch of onions, prepare fresh pickling juice. Because it will not be as acidic as it needs to be.
- No need to discard the pickling juice. Use it as vinaigrette on the salads or as a substitute for vinegar or lemon.
- Do not want to use the leftover pickling juice on food??! Use it to clean it your kitchen sink. The sink will turn out sparkling clean and not smell of shallots, as the acid gets rid of pungent onion smell. Trust me on this!!
- Typically pickling or kosher salt is recommended to use for such recipes as it does not have anti-caking chemicals or additives in them. And they do not cloud the pickling juice. I used sea salt for this recipe as I did not have pickling salt on hand.
- The use of whole spices like coriander seeds, sichuan peppercorns and star anise is totally optional. I use it as I like earthy flavors in my recipes.
- There are other recipes that require heating the pickling juice for some time, it is heated to extract the flavors of the whole spices. More you let it sit, more it will have the earthy flavors from the whole spices.
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