Pink Pepper Pickled Shallots Recipes

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PINK PEPPER PICKLED SHALLOTS



Pink pepper pickled shallots image

Enjoy these pink pepper pickled shallots with hard cheeses like cheddar, comté or gruyère, or served alongside a fondue. They make an ideal festive gift

Provided by Anna Glover

Time 40m

Yield Makes 3 x 350ml jars

Number Of Ingredients 6

500g small shallots
10g coarse sea salt
500ml cider vinegar
250g caster sugar
2 tbsp (about 10g) pink peppercorns
4-6 bay leaves

Steps:

  • Peel and trim the shallots. You can do this with a small, sharp knife, or, if they're hard to peel, briefly boil the shallots, then immediately plunge into cold water before peeling.
  • Tip the salt, vinegar, sugar, peppercorns, bay leaves and 250ml water into a pan over a low heat and cook until the sugar has dissolved and the mixture is steaming. Add the shallots and continue to simmer for 3-4 mins, but don't let it boil.
  • Remove the shallots using a slotted spoon and divide between three sterilised jars (see tip, below), leaving a 1cm gap at the top of each. Tip the vinegar mixture into a jug, and pour over the shallots so they're fully covered. Seal the jars and gently tap or shake to make sure any air goes to the top. Store in a cool, dark place for three weeks before opening. Once opened, store in the fridge.

Nutrition Facts : Calories 7 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.2 grams fiber, Protein 0.2 grams protein, Sodium 0.05 milligram of sodium

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

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

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

PICKLED PEPPERS WITH SHALLOTS AND THYME



Pickled Peppers with Shallots and Thyme image

Provided by Molly Wizenberg

Categories     Pepper     Side     Low Fat     Vegetarian     Low Cal     Vinegar     Healthy     Vegan     Thyme     Shallot     Boil     Bon Appétit     Fat Free     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 quart

Number Of Ingredients 9

1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, seeded
2 large shallots, thinly sliced, separated into rings
2 cups white wine vinegar
1/2 cup sugar
3 tablespoons water
5 fresh thyme sprigs
2 large garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
Pinch of coarse kosher salt

Steps:

  • Place peppers and shallots in medium bowl.
  • Mix vinegar and next 6 ingredients in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar and salt. Remove brine from heat; carefully pour over peppers and shallots. Cover bowl; let stand 5 minutes. Uncover; cool to room temperature. Transfer to quart-size jar, pressing peppers into brine. Cover; chill at least 4 hours and up to 10 days.

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