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Pickled Shallots

MAKES ABOUT 2-1/2 CUPS

Ingredients

  • 3/4 cup (180 ml) distilled white vinegar
  • 1/4 cup (50 g) sugar
  • teaspoons kosher salt
  • 1 bay leaf crushed
  • 1 cinnamon stick
  • 1 teaspoon coriander seeds
  • 1 teaspoon juniper berries crushed (optional)
  • 1/2 teaspoon red pepper flakes
  • 1-1/2 cups (175 g) sliced shallots (1/8-inch-/3-mm-thick slices)
  • To make the pickling brine combine the vinegar, sugar, salt, bay

Instructions

  1. To make the pickling brine, combine the vinegar, sugar, salt, bay leaf, cinnamon stick, coriander seeds, juniper berries (if using), and red pepper flakes in a small nonreactive saucepan. Stir in 3/4 cup (180 ml) water. Bring the brine to a full boil over high heat, then reduce the heat to a gentle simmer. Add the shallots to the simmering brine and cook until they soften slightly but retain some crunch, 2 to 3 minutes.
  2. Use a slotted spoon to transfer the shallots to a bowl. Let the shallots and brine cool completely. Once cooled, pour the brine over the shallots into an airtight container, cover, and refrigerate for up to 10 days.