This quick-pickled shallot recipe is an easy way to make a condiment with big impact. The sharp-sweet flavor and crisp texture pair well with a wide range of dishes. Use the same method with small purple onions to garnish steaks and hot dogs, or enjoy the shallots with smoked salmon and cream cheese crackers for breakfast. They’re also excellent on omelets, sandwiches, burgers, grilled meats, or sausages. Mince them into tuna salad, scatter over fresh greens, or think of them as you would capers—an instant flavor boost wherever you need it.
These pickled shallots can be prepared in minutes and will keep 5–7 days in the refrigerator. Since they are not a true pickle, they are best enjoyed fresh and should not be stored for long periods or left unrefrigerated.
INGREDIENTS:
12 oz. shallots (medium sized ones, around 1 1/2 – 2 inch diameter are easiest to use), peeled
1 scant tablespoon coarse kosher salt, or some other coarse grained sea salt
1 cup rice vinegar
1/2 cup heaping granulated sugar
METHOD:
Trim off the root and tip ends of the shallots, then slice into thin rings about 1/16-inch thick. A sharp knife works well, but a mandoline such as a Ben-Riner makes the job faster and more even.
Place the shallot rings in a non-reactive bowl and gently separate them. Sprinkle lightly with the coarse salt, tossing to coat. Let rest 5–10 minutes, until slightly softened.
Meanwhile, combine the rice vinegar and sugar in a jar or non-reactive bowl. Stir or whisk until the sugar dissolves completely. Taste the mixture—it should be balanced, not overly sweet or sour. Adjust with a little more sugar or vinegar as needed.
Check the shallots—they should feel less brittle and more pliable. If not, let sit a few more minutes. Rinse the salted shallots thoroughly in cool water using a fine mesh strainer, tasting one to ensure excess salt has been removed. A faint salty note is fine, but the rings should not taste heavily salted. Drain well, shaking off excess water, then blot dry with paper towels.
Submerge the shallots in the prepared vinegar-sugar mixture. They should be fully covered by liquid. The shallots will soften slightly and shrink a bit—this is normal.
The shallots are ready to use in about 30 minutes. Store covered in the refrigerator for up to 1 week.
YIELD: 1 1/2 cups
CHEF NOTES:
- You can re-use the liquid one time, or take some out and add sliced cucumbers to the liquid and quickle some sliced cukes to go with the onions for an easy side salad with big flavor and crunch.
- *The Ben-Riner is a fairly inexpensive Japanese mandoline that comes in two widths. They are also equipped with three “combs” that can be fitted for producing shreds that are more defined than a grater will produce. The combs give shreds that are similar to fettucine, spaghetti, and capellini, and you can adjust the thickness of the shreds as well. This gadget is well worth the investment as it can really save time and allows for some fun experimentation. Look for them in Japanese grocery and hardware stores, and kitchen supply shops.
SOURCE: Chef Andrew Cohen
