These Quick Pickled Shallots are an easy way to add a burst of flavor to salads, sandwiches, and chacuterie boards. They are simply a process of adding a few ingredients together and sticking them in fridge to chill until you need them. You can expand this recipe with a variety of options; carrots, celery, cauliflower or green beans. I prefer to keep it simple so that I can add it to any dish.
This pickling process is as simple as adding a few ingredient to a jar and giving it a shake to mix. Refrigerate the pickled shallots for up to 2 weeks and use them as needed. For budget purposes, I create a weekly menu. That way, I can make sure we are using up fresh produce and left overs. I like to mix up small or large jars based off the menu items for the week. Because they will last a couple of weeks, that gives me a little wiggle room for anything extra.
Pickled vegetables are an easy way to add a little zest and burst of flavor to any sandwich, salad or chacuterie board. The salty vinegar zing helps to create a flavor profile that is diverse and balancing. i love to use them in a variety of ways, even for snacking.
Quick Pickled Shallots and other quick pickled vegetables are an excellent way of adding a snack to your daily diet and a burst of flavor to any meal. There are a variety of ways to vary this recipe by adding cucumbers, carrots or event cauliflower. For me, I simply enjoy creating the simple recipe so that I can add it to anything that inspires me.
Quick Pickled ShallotsCuisine: Pickling, CanningDifficulty: Easy
These Quick Pickled Shallots are an easy way to add a burst of flavor to salads, sandwiches, and chacuterie boards.
2 – 3 Shallots, thinly sliced
2 tsp. Sugar
1 tsp. Kosher Salt
1/2 tsp. Black Peppercorns
1/2 cup White Wine Vinegar
1/2 cup Filtered Water
- Add the sugar, salt and peppercorns to a pint sized jar.
- Sliced 2 shallots and add them to the jar. Shallots can vary in size, so you may want a 3rd shallot to help top off the jar.
- In a small bowl, combine the white wine vinegar and water. Pout the mixture into the mason jar over the shallots. Fill the jar and dispose of the extra.
- Seal the jar and give a gentle shack to combine the ingredients.
- Refrigerate for up to 2 weeks. The longer the shallots pickle, the more they will loose their crisp texture.