Quick Pickled Shallots
Taking all of about ten minutes to prepare, these quick pickled shallots with just five pantry-friendly ingredients add the perfect punchy crisp zing to all sorts of dishes.
Equipment
- small saucepan
- 12 ounce lidded jar or non-reactive container
Ingredients
- 3 - 4 shallots peeled and sliced thin
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
- 1 bay leaf
Instructions
- Add sliced shallots to a glass jar that holds 12 oz. or more.
- Add the vinegar, salt, sugar and bay leaf to a small saucepan. Bring it to a boil, then reduce heat to a simmer, stirring until sugar and salt have dissolved.
- Pour brine over the shallots. Let cool, serve or store in the refrigerator for up to 7 days