diy pickled shallots
Jan 25, 2012 
top image by Sarah
A little more about that pickling session. Sarah and I lead the group in making pickled shallots, with a buffet of Choose-Your-Own-Adventure-Pickle-Spices: juniper berries, bay leaves, star anise, mustard seeds, peppercorns, on and on.
We call this a “Kitchen Sink Pickle” because you can throw in whatever vegetables you want. You could also add honey or sugar with you prefer your pickle with a punch of sweetness. This is a quick pickle, meaning you can make it before you start other dinner prep and it will be ready when you put everything on the table. It's enough time for the vinegar to take the raw hotness off the shallot.
We served this with duck confit and – this is the awesome thing about pickles – the addition cuts right through heavy, fatty dishes and brightens up the whole thing. I am a pickle convert. So I give you our recipe, as well as some ideas for different ways to dress up the final jars.
1 cup cider vinegar
1/2 cup water (plus more, if needed)
2 teaspoons kosher salt
2-3 teaspoons of your preferred pickling spices
2-3 shallots, sliced thin
1. Combine cider vinegar with water, salt and spices in a small saucepan. Bring to a boil.
2. Place shallots in a clean, dry glass jar just large enough to fit. Pour the brine over to cover completely. If there’s extra room at the top, add cold water to cover.
3. Cover with lid and refrigerate at least 30 minutes. The pickles will keep for about 10 days.
jars, pickling, sarah flotard, shallots in make
Reader Comments (5)
this looks straightforward enough to try. i love anything pickled!
Yum! This sounds like a great way to use up leftover shallots. I can't wait to give this a try. I love that it doesn't have a long brining time.
Well. I just stumbled upon this space through some late-night insomnia-induced pinterest rabbit hole, and goodness. How pleased I am. I am not sure what rock I've been living under, but I do so look forward to poking around here.
Cheers,
M
Yummy, I love shallots! (and duck confit...) Do you think this could be canned to keep longer?
Miya, I'm sure you could pressure cook these although I have not experimented with that. I do small batches and they don't keep very long in our fridge!