Avid gardeners is what I would call my grandparents. They would have an abundance of fruits and vegetables, some they would share, and some they would have more then they anticipated. To reduce waste they grew onto canning and preserving produce to put on their shelves, which would get pulled out when needed.
As a Chef, I took on this hobby and admiration for being resourceful and sustainable. To never waste food. One of my favorites to pickle are shallots. I like to add these as an accompaniment for bright pops of flavor to tacos, sausages, and charcuterie boards. The choices are endless.
|Prep Time: 10 Minutes||Cook Time: 5 Minutes|
|Total Time: Overnight||Yield: 1 Pint|
- 250 grams Baby Shallots, quartered
- 469 grams Water
- 469 Grams Red Wine Vinegar
- 70 Grams Sugar
Method of Procedure:
- In a medium sauce pan combine water, red wine vinegar, and sugar.
- Bring to a rolling boil until sugar is dissolved.
- In a bowl, add the shallots and pickling liquid.
- Lay cheese cloth over shallots to keep them submerged, cover with plastic wrap to keep the heat in. (This will gently “cook” the shallots in the pickling liquid.)
- Let cool down to room temperature and then store in the fridge.
- For best results, allow it to rest over night before eating.
- The next day, store in a sterilized glass jar and keep for a couple weeks.
- Red Onion: Thinly slice before adding the pickling liquid.
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