Best Pink Pepper Pickled Shallots Recipes

PICKLED PINK SHALLOTS

Pickled Pink Shallots image

Great as a salad topper, condiment for sandwiches, Serve on a cheese tray. Top a platter of sliced tomatoes with the sliced shallots and sprinkle some crumbled cheese over it. Serve with pate. Sweetened with honey or agave. I added optional lavender and juniper for a more intriguing aroma and flavor.

Provided by Rita1652

Categories Onions

Time 1h

Yield 1 quart

Number Of Ingredients 11

Ingredients

4 cups lightly packed shallots, peeled and thinly sliced
1 cup red wine vinegar (5% acidity or greater)
1/2 cup filtered water or 1/2 cup red wine
1/4 cup honey or 1/4 cup organic Agave
1/2 teaspoon pickling salt
1 teaspoon pink peppercorns
3 -4 sprigs fresh thyme
1 sprig rosemary
1 bay leaf
1 pinch lavender buds (optional)
1 teaspoon juniper berries (optional)

Steps:

Prepare canner, jars and lids.
Bring the vinegar, water, honey, salt, peppercorns and herbs to a boil over high heat. Lower heat and simmer for 5 minutes to infuse herb flavor into the brine.
Add shallots to brine Just to heat through.
Pack sliced shallots into a clean, sterilized pint jar, until a generous 1/2-inch headspace remains.
Return brine to heat on and bring back to a boil. Cover shallots in the jar with hot brine to 1/2-inch headspace. Remove any air bubbles with the handle of a wooden spoon; wipe lid, affix rim and process in a boiling water bath for 10 minutes. Alternatively, store without processing in the refrigerator.

Nutrition Facts : Calories 764, Fat 0.7, SaturatedFat 0.1, Sodium 1265.6, Carbohydrate 178, Fiber 0.2, Sugar 69.6, Protein 16.4

QUICK PICKLED SHALLOTS

Quick Pickled Shallots image

Quick Pickled Shallots can be made in minutes but will transform whatever dish you serve them with. Tangy, sweet and crunchy, they're the perfect topping for salads, tacos, chilis, curry, sandwiches - you name it. Made with store cupboard staples, they keep perfectly in the fridge.

Provided by Joanna

Categories Salad Side Dish

Time 1h10m

Number Of Ingredients 5

Ingredients

1 lb Shallots (peeled)
1 cup White Wine Vinegar
1 cup Water
1 tbsp Sea Salt
1 tbsp Sugar

Steps:

In a small saucepan heat the water and vinegar.
Add the sea salt and sugar and stir until dissolved.
Carefully slice the shallots as thinly as you can.
Pack the shallots in the glass jar (or jars).
Carefully pour the pickle solution over until the shallots are covered.
Add the lid, cool and refrigerate.
The pickles will be ready to eat in around an hour.

Nutrition Facts : ServingSize 1 tbsp, Calories 13 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 221 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g