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Pickled Whole Shallots

Pickled Whole Shallots

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.


  • 1 cup unseasoned rice vinegar
  • 8 oz. very small shallots (about 18)

Recipe Preparation

  • Bring vinegar, sugar, and salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Add shallots and return liquid to a boil. Transfer shallots and hot liquid to a heatproof bowl or jar; let cool.

  • DO AHEAD: Shallots can be pickled 1 weeks ahead. Cover and chill.

Nutritional Content

Calories (kcal) 30 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 0 Sodium (mg) 320Reviews Section

Watch the video: A 240-Year-Old Recipe for Pickling Eggs (January 2021).