For any crops that you have an abundance of during the growing season, quick pickles are an easy way to give them new flavor and extended life. But even if making quick pickled cucumbers and peppers is second nature to you, and you’ve even ventured into more exotic territory of quick pickled asparagus, green beans or green tomatoes, there’s perhaps one vegetable you haven’t considered pickling: shallots.
This onion cousin has a delicate flavor great for dressings and caramelized burger toppings, but it also makes a wonderful pickle that can accompany any number of summer dishes, including barbecue sandwiches and grilled fare. The process is simple, and you can have a new quick pickle at the ready in no time.
Yield: about 1/2 cup
- 6 ounces of shallots, peeled and sliced
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 T. white granulated sugar
- 1/2 tsp. finely ground sea salt
- 5 whole peppercorns
- 4 to 5 whole cloves garlic
Place the sliced shallots in an 8- to 10-ounce jar or a container with a lid. In a small saucepan, warm the water, vinegar, sugar and salt over medium-high heat. Stir often until the sugar dissolves, about two minutes.
Turn off the heat, and stir in the peppercorns and cloves. Pour the pickling liquid over the shallots to fill the container. Stir and cover with a lid. Refrigerate for 12 to 24 hours before enjoying.