Quick Pickled Shallots
I always say the difference between a restaurant meal and a homemade one is first, seasoning and two, the little extras that we don’t take the time to make at home! Sauces, garnishes, and little toppers like these pickled shallots bring more depth of flavor and helps a lackluster dish sing. I love having a jar of something bright and poppy in the fridge to put on boring bowls of meat and rice. Now, it’s not boring anymore, it’s vibrant and layered! If you don’t like onions, shallots are a perfect swap because the flavor is much milder. The pickling process takes out even more of the fire-y bite and leaves just the brightness of flavor.
2 shallots, thinly sliced
¼ cup hot water (i just use my kettle)
½ teaspoon salt
1 teaspoon sugar
¼ cup vinegar (my favorites for this are apple cider vinegar, red wine vinegar, or white wine vinegar)
Directions:
Put the sugar and salt in the bottom of a jar large enough to hold the sliced shallots. Pour the hot water in and stir until dissolved. Pour the vinegar in and stir through. Put the shallots in the jar and toss to coat. If you can push the shallots under the liquid, the flavor will be more evenly distributed. Let them sit for 15 minutes, up to 2 weeks and use as desired! Just store them in the fridge and use a clean spoon or fork to get them out of the jar each time. They are delicious on everything!
