Best 2 Spiced Pickled Shallots Recipes

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Indulge in a symphony of flavors with our collection of pickled shallot recipes. These culinary gems transform ordinary shallots into extraordinary味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor)味蕾味蕾味蕾 (taste)味蕾味蕾味蕾 (sense of taste)味蕾味蕾味蕾 (flavor) delights. From classic vinegar-based pickles to unique variations featuring honey, herbs, and spices, these recipes offer a range of flavor profiles to tantalize your taste buds. Elevate your salads, sandwiches, and cheese platters with the vibrant colors and tangy kick of pickled shallots. Discover the perfect balance of sweet and savory in our honey-pickled shallots or experience the warmth of cinnamon and cloves in our spiced pickled shallots. Each recipe provides step-by-step instructions, ensuring pickling success for both novice and experienced home cooks. Embark on a culinary adventure and transform humble shallots into culinary treasures with our collection of pickled shallot recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED PICKLED SHALLOTS



Spiced pickled shallots image

If you like pickled onions you'll love this easy preserved shallots recipe - perfect with cold meats or alongside a ploughman's lunch

Provided by Jane Hornby

Categories     Side dish

Time 1h10m

Yield Makes 4 x 450ml jars

Number Of Ingredients 11

1kg shallots
140g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 31/2 tbsp
100g light brown soft sugar

Steps:

  • The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
  • In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
  • To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
  • Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  • Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.

Nutrition Facts : Calories 26 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.9 milligram of sodium

SPANISH BURGER WITH PICKLED SHALLOTS



Spanish Burger with Pickled Shallots image

Provided by Bobby Flay

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 25

1 stick (8 tablespoons) unsalted butter
1 tablespoon harissa
2 cloves garlic, smashed
3/4 cup sherry vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Pinch of saffron
2 large shallots, thinly sliced
1/4 cup mayonnaise
1 teaspoon harissa
1/4 teaspoon smoked paprika
2 piquillo peppers, patted dry, or 1 roasted red pepper
1 anchovy
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup canola oil
4 thin slices prosciutto di Parma
1 1/4 pounds beef chuck, cut into 2-inch pieces (or use 1 1/2 pounds ground 80/20 beef chuck and omit the pork fat below)
4 ounces pork fat (omit if using the ground chuck)
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
4 slices fontina cheese
4 soft sesame seed buns, lightly toasted
Arugula, for topping

Steps:

  • For the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook for 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
  • For the pickled saffron shallots: Bring the vinegar, sugar, salt and saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool for 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over, cover and refrigerate for at least 30 minutes and up to 24 hours.
  • For the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the crispy prosciutto: Heat the oil in a small saute pan over medium heat until it shimmers. Add one slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
  • For the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the 80/20 beef into a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
  • Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing and basting with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, another 4 minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
  • Spread some aioli on the top and bottom buns. Place a burger on each bottom bun, top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.

Tips:

  • Choose the right shallots: Select firm, unblemished shallots for pickling. Smaller shallots are ideal as they pickle more evenly.
  • Use a variety of spices: Experiment with different spices to create unique flavor combinations. Some popular choices include coriander seeds, mustard seeds, fennel seeds, and peppercorns.
  • Control the heat: Adjust the amount of chili flakes or cayenne pepper to your desired spice level. Start with a small amount and increase gradually to taste.
  • Use a good quality vinegar: Choose a vinegar with a clean, sharp flavor, such as white wine vinegar, rice vinegar, or apple cider vinegar.
  • Store properly: Pickled shallots can be stored in a sealed container in the refrigerator for up to 2 months.

Conclusion:

Spiced pickled shallots are a delicious and versatile condiment that can add a pop of flavor to a variety of dishes. They are easy to make and can be customized to your taste preferences. Use them to add a tangy kick to salads, sandwiches, tacos, and more. Experiment with different spices and vinegars to create your own unique pickled shallots.

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