Pickled shallots with fresh thyme

Pickled shallots with fresh thyme

Taming the unruly onion

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.

These lovely pickles will keep in the fridge for a month… but don’t plan on that happening!

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.

Happy pickling!

Shallots

Pickled shallots with fresh thyme

makes 1 1/2 cups (without the pickling juice)
active time: 20 min

  1. 8 oz (225 g) shallots (about 3 large)
  2. 1 1/2 cups Cabernet Sauvignon vinegar (or red wine vinegar)
  3. 1 tablespoon balsamic vinegar
  4. 1/2 cup organic sugar
  5. 6 sprigs fresh thyme
  6. 1 fresh bay leaf
  7. 1/4 teaspoon sea salt
  8. 1/4 teaspoon red chili pepper flakes

  1. Step 1:camera icon 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.
  2. Step 2:camera icon 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.

Never miss a recipe... Join my mailing list!

Pickled shallots with fresh thyme

condiment, shallots, thyme, pickled

11 Comments

  1. Pingback: Bell Pepper & Shallot Cauliflower Rice – Littl3 Rabbit

  2. This marvelous recipe would be a great addition to so many different meals! I am daydreaming of a scoop added to a thick turkey sandwich made with rye bread, fantastic.

  3. Pingback: Pickled beets with fresh ginger | Recipe | Food & Style

  4. Pingback: Pickled cauliflower with fresh turmeric | Food & Style

  5. Pingback: Open-face avocado hummus sandwich | Recipe | Food & Style

  6. Pingback: Pickled asparagus with pink peppercorn and mustard seeds — food & style

  7. Pingback: Open-face avocado hummus sandwich with pickled shallots & baby spinach — food & style

  8. Pingback: Pizza with wilted spinach, ricotta and pickled shallots — food & style

  9. Pingback: Links: Strawberries, Rhubarb, and a Cooking With Flowers Winner | Food in Jars

  10. Pingback: Quinoa salad with avocado, roasted pineapple and pickled shallots — food & style

  11. Fabulous idea Viviane. I would use the wine also to make a vinaigrette.

Leave a Reply to Deb|EastofEdenCooking Cancel

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.