Onions have a sharp and unpleasant bite when eaten raw – and even though shallots are milder than their bulbous cousins, they too taste quite strong when consumed uncooked. Pickling shallots solves this unfortunate problem; it allows them to retain their lovely crunch but subdues their pungent flavor.
Here shallots are pickled in Cabernet Sauvignon vinegar, fresh thyme and chili peppers for an added kick. They are perfect for salads, but they’re also delicious in sandwiches or as a condiment. The best part, of course, is that making a batch only takes minutes and it can be refrigerated for up to a month… although in this household it never lasts that long.
Pickled shallots with fresh thyme
makes 1 1/2 cups (without the pickling juice)
active time: 20 min
- 8 oz (225 g) shallots (about 3 large)
- 1 1/2 cups Cabernet Sauvignon vinegar (or red wine vinegar)
- 1 tablespoon balsamic vinegar
- 1/2 cup organic sugar
- 6 sprigs fresh thyme
- 1 fresh bay leaf
- 1/4 teaspoon sea salt
- 1/4 teaspoon red chili pepper flakes
- Step 1: Skin the shallots and cut them lengthwise in 1/8″ slices, using a mandoline or a chef’s knife. You should have about 2 cups of finely sliced shallots.
- Step 2: Place the vinegars and sugar in a medium saucepan and bring to a boil. Once boiling, add the thyme, bay leaf, salt, pepper flakes and shallots. Stir well and remove pan from heat. Let cool to room temperature, then transfer to a glass jar and refrigerate for a minimum of 24 hours, or for up to 1 month.