Quick Pickled Shallots

Name: Quick Pickled Shallots
Prep time: 10 min
Cook time: 5 min
Total time: 45 min
Ingredients: 0.5 pound shallots (3 to 4 shallots; peeled and sliced into rings); 1/2 cup apple cider vinegar; 1/2 cup water; 1 tbsp granulated sugar; 1 tsp salt; 1/2 tsp whole peppercorns (can use black or tri-color)

5.0

(3)

itsavegworldafterall.com

Your recipes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 45 minutes

Servings: 8

pickled shallots quick pickled shallots

Ingredients

Remove All · Remove Spices · Remove Staples

0.5 pound shallots (3 to 4 shallots; peeled and sliced into rings)1/2 cup apple cider vinegar1/2 cup water1 tbsp granulated sugar1 tsp salt1/2 tsp whole peppercorns (can use black or tri-color)

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Slice the shallots crosswise into thin rings. Stuff them into a glass jar that's big enough to fit all of them.

Step 2

In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved. Remove from heat and pour the brine over the shallots in the jar. The brine may not fully cover the shallots, but they will shrink down as they pickle.

Step 3

Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool. Enjoy immediately after cooling or transfer to the fridge for later use. Pickled shallots will keep in the fridge for at least a couple of weeks.