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Aug 17, 2017
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RECIPES
Pickled Shallots
Serves 2 cups
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Courtesy of Union Loafers’ Brian Lagerstrom
September 2016

Read the article: Hey Girl, I Made You a Salad

INGREDIENTS

8 to 10 shallots
1¹∕³ cups distilled white vinegar
¹∕³ cup sugar
1¹∕³ cups water
1 tsp. kosher salt

PREPARATION

• Use a mandoline or knife to thinly slice the shallots. Place them in a colander, rinse thoroughly and drain. Place in a small glass bowl and set aside.
• In a medium saucepan, bring the vinegar, sugar, water and salt to a boil over high heat until the sugar dissolves.
• Pour the vinegar mixture over the shallots and let cool to room temperature. Cover and refrigerate overnight. Pickles will keep, covered and refrigerated, up to 3 months.

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