A delightful recipe for Sweet & Spicy Pickled Shallots that adds a tangy and flavorful kick to your dishes.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:1 hour 20 minutes (including cooling and refrigeration time)
Yield:Serves 4-6 1x
Category:Condiment
Method:Pickling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups thinly sliced shallots
1 cup vinegar
1/2 cup granulated sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 bay leaf
Instructions
In a medium saucepan, combine the apple cider vinegar, granulated sugar, salt, red pepper flakes, black peppercorns, mustard seeds, coriander seeds, and bay leaf. Heat over medium heat, stirring occasionally until the sugar and salt dissolve completely. Remove from heat and let cool for about 10 minutes.
Place the sliced shallots in a clean glass jar or container. Pour the cooled pickling liquid over the shallots, ensuring they are fully submerged. If necessary, press the shallots down with a spoon.
Seal the jar and refrigerate for at least 1 hour before serving. For best flavor, allow the shallots to pickle for at least 24 hours.
Serve the pickled shallots as a tangy topping for tacos, sandwiches, or salads. They can be stored in the refrigerator for up to 2 weeks.
Notes
For a milder flavor, reduce the amount of red pepper flakes or omit them entirely.
Experiment with different vinegars, such as white wine vinegar or rice vinegar, for a unique taste.