How to Make Pickled Shallots

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Plan to make pickled shallots ahead of time as they need to sit in a brine solution before you can pickle them. Once you pickle shallots, add them to a relish tray or serve them on a salad. Shallots also can be served as an appetizer with toothpicks. Pickled shallot recipes vary according to personal tastes, but all shallot recipes include a vinegar solution that gives the shallots the sour pickled flavor. Pickling shallots extends the shelf life so that you can enjoy them for many months.

Things You'll Need

  • 1 lb. shallots
  • Knife
  • 2 1/2 cups water
  • Bowl
  • 2 oz. rock salt
  • Plate
  • Paper towels
  • 1 1/2 cups white wine vinegar
  • 1/2 tsp. rock salt
  • 1/2 cup white sugar
  • Saucepan
  • 1 sprig fresh savory
  • Glass bowl
  • Plastic wrap
  • Sterilized jars with lids
  • Peel the outer papery skin from the shallots. Trim the ends of the shallots and separate them into individual cloves.

  • Boil 2 1/2 cups of water and pour the water into a bowl. Add 2 oz. of salt to the water and allow the salt to dissolve. Let the brine solution cool.

  • Place the shallots in the brine solution and place a plate over them so that they remain submerged. Allow the shallots to soak in the solution for 12 to 24 hours in the refrigerator.

  • Rinse the shallots with clean water. Pat the shallots dry with paper towels.

  • Combine the white wine vinegar, salt and sugar in a saucepan. Place the saucepan on the stove top over high heat to bring the ingredients to a boil.

  • Stir the solution until the sugar dissolves.

  • Add the shallots to the solution. Stir the shallots to coat them with the mixture. Cook the shallots for one minute.

  • Remove the saucepan from the stove top. Place the savory sprig into the saucepan.

  • Let the mixture cool to room temperature. Pour the shallots into a glass bowl. Cover the bowl with a lid or plastic wrap.

  • Refrigerate the shallots for one week before you consume them.

  • Store the pickled shallots for up to three months in sterilized jars. Cover the jars tightly and store them in a cool and dark location.

Tips & Warnings

  • Create the brine solution in a non-metallic bowl to prevent a reaction from occurring. The metal can cause the solution to appear cloudy.
  • Sterilize jars by boiling them in hot water for 10 to 15 minutes. Dry them on a clean towel upside down to prevent dust from falling into the jars.
  • Always brine shallots before you preserve them because the salt draws out the extra moisture, which can dilute the vinegar and cause the shallots to spoil.

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References

  • Photo Credit Tay Jnr/Digital Vision/Getty Images
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