How to make pickled shallots, Quick pickled shallots, Fridge pickled shallots.
Pickled shallots (or red onions) are so easy to make, takes very little time, and are ready to eat in a few hours. You can make these in the morning and eat them the same evening. You can use the spice I used or mix it up, use what you have. The choice is yours, but this combination is very good.
I have also made this with red onions, it’s a little different but still very good, a lot less work to cut 2 cups of red onions than it is cutting 2 cups of shallots.
I think you should give this a try.
Ingredients
2 cups of sliced shallots (red onions are also a good option)
1 cup of 5% distilled white vinegar (apple cider vinegar will also work)
4 tablespoons of white sugar
1 cinnamon stick
1 Star anise
5 cloves
Feel free to mix up the spice, but I know this combination works.
Directions
Simmer over medium heat just long enough to dissolve the sugar, 1 minute maybe 1.5 minutes, you do not want to cook the shallots.
Place everything in a serialized glass jar (at least 500ml/1 pint, bigger is not a problem), including the cinnamon stick, star anise, and cloves.
Let cool to room temperature, add the lid, and place in the fridge. Ready to eat after about 8 hours, but after 4 hours if you’re in a rush.
After 1 day remove the cinnamon stick and the star anise and cloves if you can see them, that have done their job. If you can’t easily get the star anise and cloves just leave them, not a big deal.
Keep the pickled shallots in the fridge till eaten, should last for a few months without any issues.
Note: you can simmer the vinegar and sugar first and add everything else after if you are worried about cooking the shallots.
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