Pickled Shallots
Pickled shallots make a delightful addition to a relish tray or as a topping for salads.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Peel and trim shallots, then separate the cloves.
-
In a nonreactive saucepan, bring white wine vinegar, sugar, and salt to a boil, stirring until the sugar dissolves.
-
Add shallots, stir to coat, and cook briskly for 1 minute before removing from heat.
-
Submerge the savory sprig in the hot liquid and let the mixture cool completely to room temperature.
-
Transfer the cooled shallots and liquid to a clean glass jar, cover, and refrigerate for at least 1 week before tasting.
-
The pickled shallots will keep in the refrigerator for up to 2 months.
Nutritional Info (per serving)
Calories:
66 kcal
Carbohydrate:
15 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
93 mg
Sugar:
11 g
Fat:
0 g
Unsaturated Fat:
0 g