Pickled shallots are a culinary game-changer, transforming ordinary dishes into something extraordinary. Their vibrant, tangy flavor adds a delightful zip and a beautiful pop of color to everything from salads and tacos to noodle bowls and sandwiches. This simple yet incredibly versatile condiment offers a delightful balance of sweet, sour, and savory notes, elevating any dish with its unique complexity. Forget boring toppings – pickled shallots are the secret weapon your kitchen's been missing. They're also surprisingly easy to make at home, requiring minimal ingredients and even less effort.
Beyond their culinary prowess, homemade pickled shallots provide a satisfying sense of accomplishment and a delicious way to showcase fresh, high-quality ingredients. This recipe unlocks the secret to perfectly crisp and flavorful pickled shallots, ready to elevate your meals in minutes. To learn the step-by-step process of creating this flavorful condiment, let's dive into the recipe instructions below.
Tools Needed
- Knife
- Bowls
- Pot
- Basket
- Tray or Baskets for drying
- Container for pickling
Ingredients
- Shallots (Cinnamon style preferred): 1 kg
- Water: 5L +
- Salt: 3 tablespoons
- Alum: 1 teaspoon
- White Sugar: 500g
- Fish Sauce: 400ml
- Vinegar: a little
- Bell pepper
Step-by-Step Instructions
Step 1. Prepare the Shallots
- Wash shallots thoroughly 4 times to remove sand and dirt.
- Peel off the outer layer of shallots.
- Soak shallots in salt water (or sugar water, rice water) for at least 6 hours (10-12 hours is better).
- After soaking, peel off the softened outer layer again and wash thoroughly.
- Dry the shallots completely in the sun (1-2 hours) or in front of a lighter if the weather is bad. Avoid overdrying.
- Cut off the base and any wilted parts of the shallots. Cut across the shallots, avoiding bruising.
- Wash the cut shallots with vinegar water to remove any dust.
Step 2. Make the Pickling Liquid
- Dissolve sugar in fish sauce and boil briefly, then cool.
Step 3. Pickle the Shallots
- Pack the shallots tightly into a clean, dry container. Pour the cooled fish sauce over the shallots, ensuring they are fully submerged. Weigh down if necessary to prevent floating.
Step 4. Allow to Pickle
- Let the shallots pickle for 7 days.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using Cinnamon style shallots is recommended for their shape and flavor.
- Soaking in alum water for 3 hours helps to maintain the shallots' crispiness and whiteness.
- Cut the shallots after drying to maintain crispiness.
- Don't cut too high on the shallots; this will help them stay crisp.
- The longer the pickling time, the more flavorful the shallots will become.
Nutrition
- Calories: approximately 700-800
- Fat: approximately 0-1g
- Carbs: approximately 180-200g
- Protein: approximately 2-3g
FAQs
1. Can I use a different type of vinegar?
Yes! White wine vinegar or rice vinegar are great substitutes for the white vinegar. The flavor will be slightly different, but still delicious.
2. How long will the pickled shallots last?
Properly stored in an airtight container in the refrigerator, your pickled shallots will last for about 2-3 weeks. They'll be best within the first week for optimal crispness.
These crispy pickled shallots, bursting with flavor and a delightful crunch, are the perfect addition to any celebratory Tet meal or everyday dish. Their simple preparation belies their incredible impact, transforming even the simplest ingredients. So go ahead and try this easy recipe – you won't be disappointed!