Pickled Shallots
Pickled shallots are a great addition to sandwiches, salads, tacos and stews. Their tangy, slightly acidic flavor adds brightness and complexity to everything they're added to. Plus, when added to softer ingredients, such as avocados, they add a satisfying crunchy texture.
Ingredients
- 3 ounces shallots
- ⅓ cup white wine vinegar
- ⅓ cup water
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons black peppercorns
- 2 bay leaves
Instructions
- Top and tail the shallots, remove the papery skin and slice the shallot in half lengthwise. Now, thinly slice the shallots into rounds.
- In a small saucepan heat the vinegar, water, sugar and salt over medium low heat. Bring to a gentle simmer. Once the sugar has dissolved, remove the pan from the heat.
- Stir in the shallots, peppercorns and bay leaves. Allow the mixture to fully cool.
- Pour the pickled shallots into a small, clean mason jar. Screw the lid on the jar and store in the fridge for up to 3 weeks.
Notes
**I've used a banana shallot for my pickled shallots, but I've successfully used other varieties as well. Feel free to use whatever type you have on hand.
Nutrition
Calories: 27kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 391mgPotassium: 72mgFiber: 1gSugar: 4gVitamin A: 11IUVitamin C: 1mgCalcium: 13mgIron: 0.4mg
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