Pickled Shallots
These pickled shallots are appealing not just because they're quick and easy but because they're pretty and pink and lend a burst of welcome acidity to just about anything. Just rice wine vinegar, sugar, and a pinch of salt make them a cinch to whip up, too.
Ingredients
- 5 shallots
- 3/4 cup unseasoned rice vinegar*
- 1/4 cup cold water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
Instructions
- Halve each shallot lengthwise and pull apart the layers to form petals. You should have about 2 cups. Place the shallots in a medium bowl.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the shallots and cover them with a plate to keep them submerged. [Editor's Note: The shallots may not be completely submerged, but that's okay.] Let cool to room temperature.
- Cover the bowl (as well as the plate) with plastic wrap and refrigerate for at least 6 hours, or overnight. Transfer the pickles and liquid to a container, cover, and refrigerate for up to several weeks.
Notes
*Can I substitute white vinegar for rice wine vinegar in my pickled shallots?
In this recipe, Michael Anthony uses unseasoned rice wine vinegar because of the complexity it brings to the pickled shallots. With only 5 ingredients, rice wine vinegar bumps up the flavor of the shallots—which can be somewhat subtle. Distilled white vinegar is the go-to for pickling and can be used, but in this instance, you'll find that your shallots will lose a lot of the nuances brought out by a more delicate-tasting vinegar.Nutrition
Serving: 2tablespoons | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Fiber: 1g | Sugar: 4g