Dish of Pickled Shallots
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Pickled Shallots
Vietnam
   
Makes
Effort:
Sched:
DoAhead:  
1-1/2 cups  
*
2 hr  
Best
This quick pickle produces an excellent addition to Banh Mi Sandwiches. In larger sandwiches, this pickle should be combined with another pickle as it is a bit strong.



9
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1/2
1/3
1/3
2/3
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oz
---
t
c
c
c
---
Shallots (1)
-- Pickle
Salt
Sugar (2)
Water
Vinegar, Distilled
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Make   -   (2 hrs - 20 min work)
  1. Cut SHALLOTS in half lengthwise. Cut off the tip and peel, separating any multiple cloves. Peel any outer layers that aren't bright and shiny. Cut lengthwise back almost to the root end into wedges about 1/3 inch wide at the widest point. Cut off the root ends to free the wedges.
  2. Soak Shallot Wedges in cold water for about 10 minutes to reduce the harshness. Drain well and pack into a 2 cup jar.
  3. Mix all Pickle items. Bring to a boil and stir until all solids are dissolved. Remove from heat for 30 seconds, then pour into the jar with the Shallots.
  4. As the Shallots soften, push them down so they are completely covered by the brine (see Note-3).
  5. Let cool to room temperature. When cool, cover tightly and refrigerate. The Shallots can be used as soon as they are cool, but will improve with an overnight rest. This pickle will keep up to 1 month in the fridge.
  6. Drain thoroughly before using in a sandwich.
NOTES:
  1. Shallots: It's much easier to use a few large North American shallots than a whole bunch of Asian shallots. Also, the large flakes work better in a sandwich.
  2. Sugar: I strongly favor Zulka's Morena Pure Cane Sugar (product of Mexico) for it's very light flavor suggestive of Southeast Asian palm sugar.
  3. Storing   I have a collection of little plastic spacer inserts from various jars of Asian pickles and preserves. They are perfect for keeping stuff down under the brine - it's what they were designed to do.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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