Quick-Pickled Shallots And Onions
Pickled onions and shallots might be a classic cheese pairing, but you haven’t lived until you try them sprinkled over rich meats like pulled pork, roast beef or even bean stews.
Yield: Makes 300g
Active time: 10 minutes
Total time: 24 hours
300g shallots, red onion, pearl onions or a combination, peeled, trimmed, and sliced.
125ml white wine vinegar
1 tbsp kosher salt
1 tsp granulated sugar
8 black peppercorns (optional)
1-2 pieces orange peel (optional)
1 tsp coriander seeds (optional)
Step 1: In a non-reactive saucepan over medium heat, combine the vinegar, water, sugar and salt, stirring to dissolve the sugar and salt. Increase heat to high, bring to a boil and remove from the heat.
Step 2: Thoroughly wash and dry a 500 ml glass jar with an air-tight lid.
Tip: Use a glass container (rather than plastic or metal) to avoid affecting the flavour of your pickle.
Step 3: Lightly crush the peppercorns and coriander seeds, then place them in the bottom of the jar along with the orange peel if using. Tightly pack the prepared onions and/or shallots into the jar and pour over the hot pickling brine.
Step 4: Tap and shake gently to disrupt any air pockets, then secure the jar with a tight fitting lid.
Step 5: Set aside to cool before storing in the fridge. Enjoy in salads, sandwiches, stir fry dishes, atop curries or tacos, the applications are endless!
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