Pickled Shallots Recipes

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PICKLED SHALLOTS



Pickled Shallots image

Pickling is an excellent way to preserve summer's bounty, and pickled shallots are delicious on a relish tray or as a salad-topper.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Side Dish     Condiment

Time 16m

Yield 12

Number Of Ingredients 5

1 pound shallots
1 1/2 cups white wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1 sprig fresh savory

Steps:

  • Gather the ingredients.
  • Peel the shallots. Trim both ends and separate the cloves. Set aside.
  • In a wide, nonreactive saucepan (stainless steel or enamel but not aluminum), combine the white wine vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar.
  • Add the peeled shallots and stir to coat evenly. Cook briskly for exactly 1 minute and remove from the heat.
  • Submerge the sprig of savory in the pickling liquid. Allow the mixture to stand until it cools to room temperature.
  • Transfer to an impeccably clean or sterilized glass bowl or jar with a lid.
  • Cover the bowl or cap the jar and refrigerate for at least 1 week before tasting. Shallots will keep this way for up to 2 months.

Nutrition Facts : Calories 66 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 93 mg, Sugar 11 g, Fat 0 g, ServingSize 12 Servings, UnsaturatedFat 0 g

SPANISH BURGER WITH PICKLED SHALLOTS



Spanish Burger with Pickled Shallots image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 25

1 stick (8 tablespoons) unsalted butter
1 tablespoon harissa
2 cloves garlic, smashed
3/4 cup sherry vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Pinch of saffron
2 large shallots, thinly sliced
1/4 cup mayonnaise
1 teaspoon harissa
1/4 teaspoon smoked paprika
2 piquillo peppers, patted dry, or 1 roasted red pepper
1 anchovy
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 thin slices prosciutto di Parma
1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below)
4 ounces pork fat (omit if using the ground chuck)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
4 slices fontina cheese
4 soft sesame seed buns, lightly toasted
Arugula, for topping

Steps:

  • For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
  • For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours.
  • For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
  • For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
  • Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
  • Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.

PICKLED SHALLOTS AND RED ONIONS



Pickled Shallots and Red Onions image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1/2 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced

Steps:

  • Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

PICKLED SHALLOTS



Pickled Shallots image

This is good over salads, as an appetizer, with meats and rice. Adapted from Cooking with Two Hot Tamales Cookbook. Enjoy!This is French and also Spanish!

Provided by Sharon123

Categories     Onions

Time 23m

Yield 2 cups

Number Of Ingredients 8

1 cup red wine vinegar
1 cup dry red wine
1/2 cup packed brown sugar
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 teaspoons red pepper flakes
2 tablespoons coarse salt
20 medium shallots, peeled

Steps:

  • Combine the vinegar, wine, sugar, peppercorns, mustard seeds, red pepper flakes, and salt in a medium saucepan.
  • Stir over low heat until the sugar has dissolved. Add the shallots and bring to a boil. Reduce to a simmer and cook 5 minutes. Set aside to cool completely in liquid.
  • Transfer the shallots and all liquid to a jar or plastic container. Cover tightly and store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 437.6, Fat 3.6, SaturatedFat 0.2, Sodium 7015.7, Carbohydrate 78.3, Fiber 2.1, Sugar 54.6, Protein 5.6

DUA HANH (PICKLED SHALLOTS)



Dua Hanh (Pickled Shallots) image

During Vietnamese Lunar New Year, rosy, northern-style pickled shallots are a must-have on many menus. In fact, there is a traditional Tet couplet that includes dua hanh as one of the foods required for the holiday. The shallot's delightful tanginess and mild bite cut the richness of traditional dishes like suon kho, banh chung sticky rice cakes and charcuterie. They're also good any time in a salad or sandwich, on a cheese board or in a gin on the rocks. Peeling small shallots on your own can be tedious, so make the task a group project. Tet is about family bonding time too.

Provided by Andrea Nguyen

Categories     pickles, side dish

Time P5DT15m

Yield About 2 cups

Number Of Ingredients 5

10 ounces small shallots (about 2 cups; see Note)
Boiling water
2 tablespoons fine sea salt
1/2 cup granulated sugar
1 cup distilled white vinegar

Steps:

  • Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.
  • Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won't fall apart. Repeat with the remaining shallots.
  • In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.
  • Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.
  • Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.

SPICED PICKLED SHALLOTS



Spiced pickled shallots image

If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch

Provided by Jane Hornby

Categories     Side dish

Time 1h10m

Yield Makes 4 x 450ml jars

Number Of Ingredients 11

1kg shallots
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 31/2 tbsp
100g light brown soft sugar

Steps:

  • The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
  • In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
  • Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

BALSAMIC PICKLED SHALLOTS



Balsamic pickled shallots image

Perfect partners for a creamy blue cheese

Provided by Barney Desmazery

Time 1h30m

Yield 4 x 500ml jars

Number Of Ingredients 9

1 ½kg small shallot or pearl onions
1l white wine vinegar
150ml olive oil
600ml water
140g golden caster sugar
1 tbsp salt
1 tsp black peppercorn , cracked
2 handfuls basil leaves
100ml balsamic vinegar

Steps:

  • Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
  • Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.

Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.26 milligram of sodium

PICKLED SHALLOTS AND GARLIC IN BALSAMIC VINEGAR



Pickled Shallots and Garlic in Balsamic Vinegar image

This recipe combines shallots, garlic and balsamic vinegar to make a flavourful relish, delicious with cheese or cold meats. Time does not include salting and cooling.

Provided by English_Rose

Categories     Onions

Time 35m

Yield 1 pound, approx

Number Of Ingredients 8

2 large heads of garlic
2 ounces salt
2 1/2 cups water
1 lb shallot, peeled and left whole
1 quart cheap balsamic vinegar
2 teaspoons soft brown sugar
1 bay leaf
1/2 teaspoon pickling spices

Steps:

  • Separate the garlic into individual cloves. Peel each garlic clove, leaving it whole.
  • Mix the salt and the cold water together in a large bowl until the salt has dissolved, making a brine solution.
  • Place the onions and garlic in the brine and leave for 12 hours. Rinse and pat dry.
  • Place the onions and garlic, mixed together, in sterilised bottles or jars.
  • In a non-reactive pan, heat together the balsamic vinegar, sugar, bay leaf and spices and simmer for 5 minutes. Strain and cool.
  • Pour the spiced vinegar over the onions and garlic covering them completely. Cover the bottles or jars and leave for 3 months before using.

Nutrition Facts : Calories 451.1, Fat 0.8, SaturatedFat 0.1, Sodium 22227.5, Carbohydrate 105.1, Fiber 1.3, Sugar 9.4, Protein 15.2

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