Sweet quick pickled shallots add a burst of tangy sweetness to burgers, sandwiches or tacos. These zesty gems are just the thing for dipping into our Esquites. Thinly sliced shallots meet our White Balsamic Vinegar, a little Honey and Seven Blend Peppercorns. They swim in this sweet and flavorful brine for a big flavor payout with a very small effort investment.
Time: 15 min
Makes 1 cupRating
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Loading...| 6 medium shallots | |
| 1/4 cup White Balsamic | |
| 1/4 cup distilled vinegar | |
| ½ cup water | |
| 1 Tbl Honey | |
| 1 tsp kosher salt | |
| 1 Tbl Seven Peppercorn Blend |
| 1. | Using a mandoline or a knife, cut the shallots into thin rounds about 1/8 “ thick. |
| 2. | In a small saucepan bring the balsamic, vinegar, water, honey, salt and peppercorns to a simmer. Add the shallots and bring back to simmer, and cook for two minutes. Transfer to a heatproof jar and allow to cool. Store in the fridge for up to two weeks. |
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