• Brad

Pickled Shallots



Around the holidays I like to have some pickled shallots on hand. They add another layer of flavor to so many dishes. In France, I often see chefs use them accompanying their house made charcuterie. They are equally good in salads or anything else that could benefit from a nice acidic crunch. Here is a fairly simple recipe that I use:

3-4 shallots Handful fresh thyme 300g red wine vinegar 20 black peppercorns 4 peeled cloves garlic 10g coarse salt 15g white sugar 60g water

Slice the shallots and place in a canning jar or other glass vessel along with the thyme. Combine the remaining ingredients in a saucepan and bring to a boil. Turn off the heat and carefully pour the hot mixture into the vessel with the shallots and thyme. Let sit for 30 min. Cover and refrigerate. I usually wait at least 24 hours before using them and they keep well for at least 2 weeks in the fridge. Since these are not pickles for long term storage you can play around with this recipe and adjust or add ingredients to your liking. Enjoy!


Originally posted to instagram.com/culinairegourmet

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