Quick Pickled Shallots
These tangy, slightly sweet pickled shallots add the perfect punch to salads, tacos, sandwiches, or cheese boards! Ready in just 30 minutes.
Ingredients
- 2-3 BCfresh shallots, thinly sliced
- ½ cup apple cider vinegar (or white wine vinegar)
- ½ cup water
- 1 tbsp sugar (adjust to taste)
- 1 tsp salt
- Optional: ½ tsp black peppercorns, ½ tsp mustard seeds, 1 small sprig of thyme
Instructions
- Slice shallots thinly and place them in a clean jar.
- Warm vinegar, water, sugar, and salt in a small saucepan over medium heat, stirring just until dissolved. No need to boil!
- Pour the warm liquid over the shallots, ensuring they are fully submerged. Add optional spices for extra flavour.
- Let sit at room temperature for at least 30 minutes before using. (For best flavour, refrigerate for a few hours or overnight.)
- Store in the fridge for up to 2 weeks.
Notes
Pro tip: Use these on avocado toast, grilled meats, or grain bowls for an instant flavour boost!
