Quick Pickled Shallots
Pickled Shallots add an amazing tangy crunch to salads, sandwiches, hamburgers, and of course, red beans! It only takes a few minutes to prepare this sweet and acidic topper and this simple recipe will allow you to have some Quick Pickled Shallots in no time.
Servings: 2 people
Ingredients
- 2 shallots thinly sliced
- ⅓ cup vinegar I used distilled white
- 2 tsp sugar
- salt a pinch
- black pepper a pinch
- crush red pepper flakes a pinch
Instructions
- In a small mason jar, pour in the vinegar. Add all of the other ingredients. Place the top on the mason jar and tighten it. Shake the jar until the sugar looks as if it has been completely dissolved. You can also use a spoon or fork to stir the contents until the sugar has dissolved.
- Place the mason jar in the refrigerator for at least 30 minutes before using.
Notes
Pickled Shallots are best if used within the first week but will last about two weeks in the fridge.
