Shallots belong to the same family as onions and garlic. The bulbs break apart in cloves similarly to garlic, but their flavor is more reminiscent of mild onions. Shallots are often showcased in gourmet recipes, though they are suitable in any recipe calling for onions. The bulbs store for a long period when properly preserved. Shallots don't require freezing or canning for preservation, instead they require a curing process similar to that of onions or garlic.
Things You'll Need
- Mesh bag
Spread out the shallots on a sheet of newspaper in a dry, well-ventilated area that is out of direct sun. Leave the roots and leaves attached, but brush off clumps of soil. Do not wash the shallots in water.
Cure, or dry, the shallots for 1 to 2 weeks. The copper-colored skin becomes papery and the leaves and roots shrivel once the shallots reach optimal dryness.
Cut off the the dried-out stalk, trimming it back to within ½ inch of the top of the bulb. Cut or pull off the remaining roots.
Place the shallots in a mesh bag. Leave the cloves attached to the bulbs during storage.
Hang the bag in a dry location at 32 to 40 degrees Fahrenheit, such as in a basement or cool pantry. Examine the bulb once monthly, and use or dispose of any that begin to sprout.
Tips & Warnings
- Store the preserved shallots for 6 months. The shallots may store longer in optimal conditions.
- Green shallots, which are similar to green onions, require freezing for preservation, as they retain their quality for only about 2 weeks in the refrigerator.
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