QUICK PICKLED SHALLOTS
Quick Pickled Shallots can be made in minutes but will transform whatever dish you serve them with. Tangy, sweet and crunchy, they're the perfect topping for salads, tacos, chilis, curry, sandwiches - you name it. Made with store cupboard staples, they keep perfectly in the fridge.
Provided by Joanna
Time 1h10m
Number Of Ingredients 5
Steps:
- In a small saucepan heat the water and vinegar.
- Add the sea salt and sugar and stir until dissolved.
- Carefully slice the shallots as thinly as you can.
- Pack the shallots in the glass jar (or jars).
- Carefully pour the pickle solution over until the shallots are covered.
- Add the lid, cool and refrigerate.
- The pickles will be ready to eat in around an hour.
Nutrition Facts : ServingSize 1 tbsp, Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 221 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SPICED PICKLED SHALLOTS
If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch
Provided by Jane Hornby
Categories Side dish
Time 1h10m
Yield Makes 4 x 450ml jars
Number Of Ingredients 11
Steps:
- The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
- In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
- Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.
Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium
PICKLED PINK SHALLOTS
Great as a salad topper, condiment for sandwiches, Serve on a cheese tray. Top a platter of sliced tomatoes with the sliced shallots and sprinkle some crumbled cheese over it. Serve with pate. Sweetened with honey or agave. I added optional lavender and juniper for a more intriguing aroma and flavor.
Provided by Rita1652
Categories Onions
Time 1h
Yield 1 quart
Number Of Ingredients 11
Steps:
- Prepare canner, jars and lids.
- Bring the vinegar, water, honey, salt, peppercorns and herbs to a boil over high heat. Lower heat and simmer for 5 minutes to infuse herb flavor into the brine.
- Add shallots to brine Just to heat through.
- Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
- Return brine to heat on and bring back to a boil. Cover shallots in the jar with hot brine to 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; wipe lid, affix rim and process in a boiling water bath for 10 minutes. Alternatively, store without processing in the refrigerator.
Nutrition Facts : Calories 764, Fat 0.7, SaturatedFat 0.1, Sodium 1265.6, Carbohydrate 178, Fiber 0.2, Sugar 69.6, Protein 16.4
PICKLED PEPPERS WITH SHALLOTS AND THYME
Provided by Molly Wizenberg
Categories Pepper Side Low Fat Vegetarian Low Cal Vinegar Healthy Vegan Thyme Shallot Boil Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- Place peppers and shallots in medium bowl.
- Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.
PICKLED SHALLOTS
This is good over salads, as an appetizer, with meats and rice. Adapted from Cooking with Two Hot Tamales Cookbook. Enjoy!This is French and also Spanish!
Provided by Sharon123
Categories Onions
Time 23m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper flakes, and salt in a medium saucepan.
- Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in liquid.
- Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.
Nutrition Facts : Calories 437.6, Fat 3.6, SaturatedFat 0.2, Sodium 7015.7, Carbohydrate 78.3, Fiber 2.1, Sugar 54.6, Protein 5.6
PICKLED PEPPERS WITH SHALLOTS AND THYME
From Bon Appetite, September, 2009. I have been sorting through my magazines to make some space for MORE , and found a few recipes to keep for later. The photo with this is gorgeous with red, orange, and yellow peppers. Can be used as pizza topping, or served with bread and cheese. Prep time does not include chill time.
Provided by NurseJaney
Categories Onions
Time 40m
Yield 1 quart, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Slice peppers crosswise into 1/4 inch rounds, seeded.
- Separate shallot slices into thin rings.
- Place peppers and shallots in medium bowl.
- Mix vinegar and next 6 ingredients in medium saucepan.
- Bring to boil over medium heat, stirring to dissolve sugar and salt.
- Remove brine from heat; carefully pour over peppers and shallots.
- Cover bowl; let sit 5 minutes.
- Uncover; let cool to room temperature.
- Transfer to quart-size jar, pressing peppers into brine.
- Cover; chill at least 4 hours and up to 10 days.
Nutrition Facts : Calories 66.7, Fat 0.1, Sodium 13.3, Carbohydrate 16.8, Fiber 0.8, Sugar 13.2, Protein 0.7
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