The radish pickles were so fast and easy that I decided to pickle shallots.
You can download this label for your jar of pickles here.
I used large shallots and separated the shallot into cloves. The finished pickled shallots were a lovely purple. Here’s how I did it:
Pickled Shallots
I trimmed both ends from half a pound of peeled shallots. I combined three quarters of a cup of cider vinegar, three quarters of a cup of light brown sugar and half a teaspoon of kosher salt in a wide saucepan and brought it to a boil. I added the shallots and cooked them for two minutes. When the shallots had cooled to room temperature, I used a spoon to transfer them to a jar, added the pickling liquid, covered the jar and put the shallots into the fridge. They were ready to eat in four hours and were even better after four days.
I wanted the flavor of the shallots to shine so I didn’t add any herbs or spices to the pickling liquid. I think I’ll use maple syrup instead of brown sugar the next time.>> Print This Post <<
Hi Carol,
Thank you so much for your visit and lovely words.
I loved your blogs!
Cheers,
Lia.
That label is so pretty, it definitely makes me want to try making my own pickled shallots just so I can paste that on the jar. And I know once I eat one, I’ll be putting them on everything.
I’m glad you like shallot label, in the section of my blog called P I N – Print It Now there are other labels as well as a variety of other things you might enjoy downloading and printing I hope you take a look.
I love the ease and speed of refrigerator pickles, and I know onions turn a beautiful pink when they hit acid. I bet they looked gorgeous!
The onions are a beautiful pink almost magenta, it hadn’t occurred to me that it was the acid. I looked at your cookbook it looks splendid, congratulations.
so this was a sweet onion pickle? I bet it is delish…
Actually, not as sweet as you might imagine. It reminded me of pickled onions that you get with a pub lunch in the UK.