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
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.