I’m obsessed with anything pickled! Carrots, celery, onions… I love the tangy flavors & how it can make the most basic salad taste gourmet! I wanted to make my own pickled shallots {although, this being my first time pickling anything} I figured I’d give it a shot. I’m happy to say these turned out fantastic! I was able to use these on salads for a few weeks and let me tell you – it turned my simple salad up a notch!
Here’s what’s needed:
- Large mason jar for storing
- 2 cups apple cider vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 5 medium sized shallots
Bring the apple cider vinegar, sugar, and salt to a boil in a small saucepan, medium heat. Make sure to stir frequently as you need to dissolve the sugar and salt. Slice the shallots into small rings and place in the large mason jar. Once the liquid has been brought to a boil, safely transfer the hot liquid to the mason jar (or a heatproof bowl); let cool & then refrigerate!
Easy peasy friends!
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