Pickled Shallots
This recipe for Pickled Shallots is quick and easy, but even a small taste packs quite a flavorful punch. Pickled Shallots are a wonderful alternative to pickled onions as they taste a bit sweeter and milder, but are just as versatile.
Servings: 8 servings
Calories: 31kcal
Ingredients
- 1/2 pound shallots (peeled, trimmed, and cut into 1/4-inch thick slices)
- 1 1/2 cups white vinegar (see notes)
- 1 teaspoon pickling salt (see notes)
- 1 teaspoon sugar
Instructions
- Place the shallots in a canning jar or glass jar with a lid.1/2 pound shallots
- Bring the vinegar, salt and sugar to a boil in a sauce pan. Once the salt and sugar are dissolved, remove the pan from the heat.1 1/2 cups white vinegar, 1 teaspoon pickling salt, 1 teaspoon sugar
- Pour the hot vinegar over the shallots.
- Place the lid on the jar and chill in the refrigerator for at least an hour before using.
Notes
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled shallots.
- You can also add herbs and spices to your pickled shallots.
- Store tightly covered in the refrigerator up for 2-3 weeks.
Nutrition
Serving: 1serving | Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg