QUICK-PICKLED SHALLOTS.
These quick-pickled shallots make everything they touch more delicious. Make a jar and keep it in your fridge for months—you'll be a happier cook for it!
Ingredients
- ½ pound shallots, trimmed, peeled, and very thinly sliced (about 1 mm)
- 2 teaspoons whole coriander seeds, coarsely crushed with mortar and pestle
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup distilled white vinegar
- 1/2 tablespoon sea salt
- 1/2 tablespoon sugar
Instructions
- Place sliced shallots in a pint-sized glass jar. Sprinkle crushed coriander seeds over the top.
- Combine water, vinegars, salt, and sugar in a non-reactive saucepan and bring the mixture to a boil over medium heat, stirring to integrate ingredients.
- Remove from heat, and pour the brine over the shallots. Seal the jar, and bring it to room temperature. Shake to evenly distribute the coriander.
- Store in the fridge, re-upping the shallots and brine as you need to, up to six months.