We ended up with a lot of extra shallots from last year. Nothing wrong with that, they are really pricey to buy and we like using them in a lot of dishes. But we had close to 15 extra shallots and that’s just too many to use on a daily basis.
So we pickled them. They will last another month in the fridge that way and they are super tasty on sandwiches and in salads. It’s a good way to use up some extra produce really quickly. So if you have some extra onions, shallots, carrots, beets or radishes, pickles them!
- 4-5 Shallots, skins removed, sliced into rings
- 1 cup apple cider vinegar
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 cup water
- (optional) 4-5 peppercorns, a pinch of red pepper flakes or 1 clove garlic
Heat Vinegar, sugar, salt, water and optional ingredients to a simmer until sugar and salt are dissolved. Place shallots in a non-metal dish or glass jar. Cover with hot liquid mixture. Seal and enjoy on salads, sandwiches.