Pickled shallots are just one of those things that add a special “something” to your dish. Whether it be a burger or a salad, it’s that extra punch of flavor that can turn a great dish into an awesome one. And, with a recipe like this, you can have said awesomeness in a flash!
Yield: ½ pound of pickled shallots
¾ cup water
¼ cup granulated sugar
½ pound shallots, peeled and cut into 1/8-inch slices
1¼ cup distilled white vinegar
½ teaspoon kosher salt
Place shallots in a medium bowl.
Heat water and sugar together in a small sauce pot until sugar is melted. Pour over shallots and add vinegar and salt. Mix together.
Cover, refrigerate and let sit, the longer the better. I usually wait at least 4 hours before I find the flavor of the shallots to be pickled, but I’ll admit I have thrown them on a burger after only 1 hour of waiting!
Store, sealed, in the refrigerator. They should last at least 1 – 2 months, but many more, like your other opened pickle jars in the refrigerator.