In a pickle, part II

[madbaker]

This week's Resolution Recipe: Quick-Pickled Shallots.

1 cup shaved shallots (red onion works too)
1/2 - 3/4 cup light-type vinegar (I used 1/2 cup white balsamic + 1/4 cup cider)
1-2 T sugar, to taste (I used 1)
black pepper and herbs/seasonings to taste (I used some mustard seed)

Mix, jar up, let sit in the fridge for 3 days.

What worked: Incredibly easy. Really good with many things. My favorite was with arugula in a liverwurst sandwich.

What didn't: Too easy. I may just keep this in the fridge at all times.

Will I make it again? Definitely.

Comments

[joycebre.livejournal.com]

what great timing - I have 4lbs of shallots right now and was thinking of pickling some.

There's a variant on this, "Pink Onion Relish"

[learnteach.livejournal.com]

Where you add a slice of beet, and the allium is dyed pink...no discernable flavor change. I've been doing this with white onions for a while, so I can just fork the cut onions out onto my salads. I'll have to try shaving...hmm. Thanks! These recipes are inspiring.