Pickled Pink Shallots Recipe

Name: Pickled Pink Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups lightly packed shallots, peeled and thinly sliced; 1 cup red wine vinegar (5% acidity or greater); 1/2 cup filtered water or 1/2 cup red wine; 1/4 cup honey or 1/4 cup organic Agave; 1/2 teaspoon pickling salt; 1 teaspoon pink peppercorns; 3 -4 sprigs fresh thyme; 1 sprig rosemary; 1 bay leaf; 1 pinch lavender buds (optional); 1 teaspoon juniper berries (optional)

Servings: persons

4 cups lightly packed shallots, peeled and thinly sliced
1 cup red wine vinegar (5% acidity or greater)
1/2 cup filtered water or 1/2 cup red wine
1/4 cup honey or 1/4 cup organic Agave
1/2 teaspoon pickling salt
1 teaspoon pink peppercorns
3 -4 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
1 pinch lavender buds (optional)
1 teaspoon juniper berries (optional)

1
Prepare canner, jars and lids.
2
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.
3
Add shallots to brine Just to heat through.
4
Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
5
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.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups lightly packed shallots, peeled and thinly sliced, 1 cup red wine vinegar (5% acidity or greater), 1/2 cup filtered water or 1/2 cup red wine, 1/4 cup honey or 1/4 cup organic Agave, and more.

Yes, Pickled Pink Shallots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Pink Shallots

How did you like this recipe?

Frequently Asked Questions