Recipes – № 13

Pickled Shallots

A deep red pickle with a kick for tacos, cheese sandwiches or meats.

The red wine and red wine vinegar turns these shallots a deep purple and the chili flakes and black pepper lend them a little heat. Try them sliced on tacos, cheddar cheese sandwiches (grilled or not) or grilled meats.

10 medium shallots (or equivalent in other sizes, about ½ lb)

½ cup red wine vinegar

½ cup red wine

1 Tbsp black peppercorns

½ Tbsp mustard seeds

1 tsp red chili flakes

¼ cup brown sugar

4 tsp fine sea salt


Heat all ingredients other than the shallots in a small saucepan and stir to dissolve the sugar and salt. Peel the shallots, add them to the brine and boil for 5 minutes (a few minutes longer if your shallots are on the larger side). Let cool and transfer both the shallots and the brine to a glass or plastic container and cover tightly. They will keep in the fridge for up to two weeks. 

Recipe adapted from the Food Network

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