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Quick-Pickled Shallots.

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!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 pint-sized jar
Ingredients Method

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

Method
 

  1. Place sliced shallots in a pint-sized glass jar. Sprinkle crushed coriander seeds over the top.
  2. 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.
  3. 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. 
  4. Store in the fridge, re-upping the shallots and brine as you need to, up to six months.