Spring plays with us. Yesterday, it was in the 50s. Today, just above freezing. Soon, spring will tire of the tease and the days up North will finally be warm. Our supermarkets are beginning to fill with produce from the South, a warmer clime to be sure. Spring onions, chives and shallots have begun to appear.
What to do with shallots? They have that vibrant, intense flavor that any allium lover just craves. Here’s an idea for universal use of the modest shallot: pickle and serve it with anything. Anything. With pâté or cheese, next to roast chicken, on top of your burger, hidden among the greens of your salad, or finely diced into your salad dressing or marinade. There are a thousand ways to use this easy recipe.
This recipe comes from Chef Renee Erickson in Seattle, the proprietor of several wonderful restaurants and the author of A Boat A Whale & A Walrus. A lovely cookbook you can see reviewed here.
Simplest Pickled Shallots
Yield: 3 pints
- 2 pounds shallots, shaved into ¼ inch rounds
- 4 cups champagne vinegar
- 1 ½ teaspoons sugar
- 1 ½ teaspoons kosher salt
In a mixing bowl, stir together all the ingredients. Let the mixture sit at room temperature for about 2 hours, stirring occasionally, until the shallots have softened enough to sink into the vinegar.
Transfer the shallots to 3 pint jars, add the vinegar mixture to cover, and seal. Refrigerate until ready to use, up to 2 months.