Pickled Shallots Recipe from Asian Pickles China E-Cookbook
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Serves: about 2 cups
 
Ingredients
  • 13 ounces shallots (enough to fill a pint jar)
  • 3 (1-inch) pieces orange zest
  • 2 tablespoons good-quality Shaoxing wine or gin
  • cup plus 2 tablespoons distilled white vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • About  cup cool tap water
Instructions
  1. Bring a medium saucepan of water to a boil. While you’re waiting, peel and trim the shallots.
  2. Once the water is at a high boil, blanch the shallots for 2 minutes, until just tender. Drain and rinse well under cool running water to stop the cooking.
  3. Place the orange zest in the bottom of a clean pint jar. Pack in the shallots and pour in the wine or gin, vinegar, sugar, and salt, then top off the jar with the water as needed to cover all the shallots.
  4. Cover tightly and shake to combine the ingredients. Let sit on the countertop for 24 hours before refrigerating. The pickles are ready to eat after 3 days. Kept refrigerated, they will last at least 6 weeks.
Recipe by Karen Solomon - Content Creator, Content Strategy at https://ksolomon.com/pickled-shallots-recipe-from-asian-pickles-china-e-cookbook/