How to: Pickled Shallots

Name: How to: Pickled Shallots
Prep time: 20 min
Total time: 20 min
Cuisine: World Cuisine
Ingredients: 4 small shallots; red grape vinegar; raw apple cider vinegar; ¼ jar filtered water; 1 tbsp brown rice vinegar; 1 tbsp maple syrup; 1 tsp rock/sea salt; 5 black peppercorn; 5 cloves; 1 tsp coriander seeds; ½ tsp fennel seeds

10 steps

Prep:20min

You can use the same ratio to pickle your vegetable of choice. Grab a jar and we will work here on trusting our instincts and getting comfortable in the kitchen. Fill quarter of the jar with your choice of vinegar, then add quarter of the same jar worth of filtered water. That will give you exact brine measurements so you don’t waste your liquids. The brine liquid is made of equal amounts of filtered water and vinegar. So here, I’m filling half the jar with the brine, so ¼ of the jar will be filtered water and the other ¼ is vinegar. You can choose one type of vinegar or mix a few all depends on the flavor profile you are after. Explore and play. Here I mixed 3 types of vinegars, because I wanted tanginess and sweetness. So quarter of the jar will be filled with vinegar, I divided that into 2 1/8ths. ⅛ is of apple cider vinegar and the other ⅛ is red grape vinegar. The pickling brine can be used later in salad dressings. So no need to waste it.

Updated at: Tue, 01 Oct 2024 14:00:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories15.7 kcal (1%)

Total Fat0.3 g (0%)

Carbs3.6 g (1%)

Sugars1.7 g (2%)

Protein0.3 g (1%)

Sodium233.4 mg (12%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

0.25 jarwater

1 Tbspbrown rice vinegar

1 Tbspmaple syrup

1 tsprock salt

5black peppercorn

5cloves

1 tspcoriander seeds

½ tspfennel seeds

Instructions

Step 1

First thing make sure you use a clean sterilized jar. The easiest way to sterilize your jar is to dip it in hot water. Do it slowly and make sure your jar is made of tempered glass, tempered glass tolerate heat.

Step 2

On to the recipe. Mix all the liquids and spices in a small saucepan and heat on low heat. That’s your brine.

Step 3

While the brine is heating on low heat, peel and slice your shallots.

Step 4

Using a sharp knife or a mandoline slicer, just go slow and watch those fingers.

Step 5

Slice to 2-4mm thickness. Once all sliced place in the chosen jar.

Step 6

Once the brine is warm and the flavors are harmonious, that will take around 10minutes. Take off the heat and pour slowly into the jar. Make sure you add little brine into the jar, swirl it around to heat up the jar before you pour the rest of the brine in. Why? Because you don’t want to shock your cold glass jar with a hot liquid because you could end up with a broken jar.

Step 7

Pour the rest of the brine in. Make sure your shallots are fully covered with the brine.

Step 8

To make sure the shallots are submerged fully, some chefs close the lid and place the jar upside down, if your lid is made from non-reactive material like glass go ahead and tip the jar, and if your jar has a metal lid, drop a sterilized glass weight on top and that will keep the shallots submerged.

Step 9

Once the jar is cooler, pop the jar in the fridge. It will keep for 3 months in the fridge.

Step 10

The beauty of these pickles is that they are ready to enjoy within the hour. They do taste yummier as they stay longer in the brine.