Pickled Shallots
….Smaller than onions but with an intense, zesty flavor! “Shallots” Unlike regular onions, shallots have a soft and restrained flavor that enhances the taste of dishes. I first learned about this vegetable through recipes and supermarkets after coming to the United States. Shallots are indispensable in French cuisine and are greatly loved by French chefs. However, historically, shallots have been cultivated not only in Europe but all over the world. Each region has its unique flavor, and shallots are used in various dishes worldwide. Despite their small size, shallots have become an essential ingredient in cooking. The thick skin of shallots gives them a soft texture, making them particularly useful when used in salads or as part of sauces. So, how are they different from regular onions? One of the most noticeable differences is the flavor. Compared to regular onions, shallots have a soft and restrained flavor. Shallots add a subtle sweetness and nutty flavor to dishes. They are rich in antioxidants, which help protect the body from free radicals. Pickled shallots are very useful and can be used in many ways, so today, let’s make a simple pickled shallot recipe! Pickled shallots have a savory and sweet flavor. When made at home, their flavor is even more pronounced. They can be used on salads, sandwiches, rich pasta, or as a side dish, making them a versatile ingredient you’ll use almost daily once made. Discover a new way to enjoy the savory and sweet flavors of pickled shallots and explore the various aspects of cooking.
Servings: 400g
Time: 30 minutes
Ingredients:
- 400 g shallots, peeled and thinly sliced
- 150 ml white wine
- 150 ml water
- 150 ml white wine vinegar
- 150 g cane sugar
- 1 and 1/2 tsp sea salt
- 40 g fresh ginger, thinly sliced
- one piece of lemongrass, thinly sliced
- the peel of 1 lime or three lime leaves
Cooking Instructions:
- Heat a saucepan over medium heat and add the white wine, water, white wine vinegar, cane sugar, sea salt, ginger, lemongrass, and lime peel to the saucepan.
2. Boil for 2 minutes, then turn off the heat. Set aside.
3. Slice the shallot very thinly and place it into a jar.
4. Bring the prepared sauce to a boil once more, then immediately turn off the heat. Pour the sauce into the jar containing the shallots, while straining out the solids with a sieve
5. Let it cool to room temperature, then place the lid on the jar and transfer it to the refrigerator. Pickled shallots can be stored in the refrigerator for up to 3–4 weeks.
You can also view this recipe on Instagram.
