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Pickled Shallots

This also works for red (purple) onions



You’ll need:

  • 16oz mason jar

  • 3 shallots

  • 3/4 cup water

  • 1/4 cup champagne or white wine vinegar

  • 1/4 cup red wine vinegar

  • 1/2 tablespoon sugar

  • 1 teaspoon salt

  • 1 clove garlic, sliced

  • 1 teaspoon peppercorns

  • 1 teaspoon fennel seeds

  • 2 tablespoons fresh dill


Instructions:

1) thinly slice three shallots and add to a 16oz mason jar

2) toast 1 teaspoon peppercorns + 1 teaspoon fennel seeds in a pot over medium low heat

3) add in 3/4 cup water, 1/4 cup champagne vinegar, 1/4 cup red wine vinegar, and garlic - bring to a simmer

4) add in 1/2 tablespoon sugar and 1 teaspoon kosher or sea salt - stir until dissolved. simmer 3-5 minutes then remove from heat and add in 2 tablespoons fresh dill.

5) pour the pickling juice into the jar with the shallots. close the lid and refrigerate for 12+ hours. they only get better the longer they sit!

6) enjoy on tacos, salads, avocado toast + more

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