Quick Pickled Shallots
These tangy and sweet pickled shallots add a pop of flavor to any dish. They're quick, easy to make and endlessly riffable!
Servings: 8
Calories: 27kcal
Ingredients
- 8-10 large shallots
- 1 cup rice wine vinegar see notes for alternate vinegars
- 1/2 cup water
- 2 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- First make the brine; in a small sauce pan bring the vinegar, water, salt, peppercorns and mustard seeds to a low simmer. Simmer for 10 minutes.
- While the brine is simmering, thinly slice the shallots with a sharp knife or mandoline. Pack the sliced shallots into a medium sized glass mason jar.
- Pour the brine over the shallots, let sit at room tempurature until cool. Store, tightly sealed, in the refridgerator for up to one month.
Notes
Ingredient Notes and Substitutions:
- Vinegar: Rice wine vinegar is sweeter than most vinegars. If you're going to substitute a different vinegar add 2 tsp of sugar to the brine. Apple cider, red wine, champagne, white wine and sherry vinegar all work great.
- Pickled shallots will stay fresh in the refrigerator for up to one month.
Nutrition
Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg