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YUM YUM Shallots

This quick pickled shallot recipe is something that I have on hand for every dinner service I work because they can add flavor in a pinch, especially when working with vegetables and fish. I like to think of these little guys as a "seasoning". The magical ratio I use for this pickle is 9 - 5 - 3 - 1 in order Vinegar, water, sugar, salt.



 

Shallots Ingredients

  • 900 grams rice vinegar

  • 500 grams water

  • 300 grams sugar

  • 100 grams salt

  • 2 cups brunoise shallots

Step 1:


Bring vinegar, water, salt and sugar to a rapid boil in a sauce pan. Pour hot mixture over brunoise shallots and allow to steep at room temperature until mixture cools to room temperature. Cover and store in the refrigerator until ready to use.



 


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