Shallots Pickle in Vinegar

Ingredients

• Shallots 2 cups, peeled
• Salt 1 tsp
• Apple cider vinegar 1 part (you can also use 1 part white vinegar but use 3 parts water)
• Water 2 parts

Preparation

1. Peel and wash the shallots and dry using a kitchen towel.
2. Transfer to a glass bottle or mason jar.
3. Add 1 tsp of salt.
4. Mix Vinegar and water and salt and bring to one boil. Turn off the flame.
5. Allow the steam to escape and add to the shallots jar.
6. Allow to cool to room temperature.
7. Close the lid and refrigerate for 2-3 days before using.
8. Store in the fridge for up to 3 weeks.
9. NOTE: You can reuse the brine (Pickling liquid). Just add more salt if needed.

Print Recipe

Shallots Pickle in Vinegar

Author: Naush

Ingredients

• Shallots 2 cups peeled
• Salt 1 tsp
• Apple cider vinegar 1 part you can also use 1 part white vinegar but use 3 parts water
• Water 2 parts

Instructions

• Peel and wash the shallots and dry using a kitchen towel.
• Transfer to a glass bottle or mason jar.
• Add 1 tsp of salt.
• Mix Vinegar and water and salt and bring to one boil. Turn off the flame.
• Allow the steam to escape and add to the shallots jar.
• Allow to cool to room temperature.
• Close the lid and refrigerate for 2-3 days before using.
• Store in the fridge for up to 3 weeks.
• NOTE: You can reuse the brine (Pickling liquid). Just add more salt if needed.