Ingredients
Units
Scale
- 1 Shallot, medium sized (about 1/2 to 3/4 cup yield when sliced)
- 1/2 cup Water
- 3 Tbsp Rice Vinegar
- 12 Whole Black Peppercorns
- 1 Large Bay Leaf
- 2 Tsp granulated Sugar
- 1 tsp Salt
Instructions
- P๏ปฟeel the skin from the shallot and separate the cloves.
- H๏ปฟeat small saucepan on medium high heat and add the 1/2 cup of water, 3 Tbsp of rice vinegar, 12 peppercorns, bay leaf, 2 tsp of sugar, and 1 tsp of salt to the saucepan.
- W๏ปฟhile the brine heats, slice each clove of the shallot into 1/4 inch thick slices.
- P๏ปฟlace the shallot slices into a 6 ounce glass jar with a tight fitting lid.
- W๏ปฟhen the brine has reached a boil, turn down the heat and allow it to simmer for about 3 minutes.
- A๏ปฟfter simmering, turn off the heat and slowly pour the brine into the jar over the shallots.
- S๏ปฟcrew the lid onto the jar and refrigerate for at least 24 hours before using. Then, they are ready to eat!
Notes
T๏ปฟhere are a number of ways to change this recipe up a little for a different flavor: apple cider vinegar, fresh thyme, whole cumin, cardamom pods, champagne vinegar. The list is endless!
I๏ปฟf you find that you have more brine than you can pour into the jar, you can either pour everything into a slightly larger jar, or remove some of the shallot slices in order for all the brine to fit in the jar.
T๏ปฟhese quick pickled shallots will keep for about two weeks in the refrigerator.
- Prep Time: 10 minutes
- Additional Time: 24 hours
- Cook Time: 3 minutes
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 18
- Sugar: 1
- Sodium: 293
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 0
- Cholesterol: 0