They require just a few ingredients. This post is pure utilitarian enjoyment. Drain the shallots and carefully pack into the jars. Of salt to the water and allow the salt to dissolve. These pickled shallots are stored in sealed jars at ambient temperature not in the fridge so be sure to check the acidity of the vinegar you are using in this recipe.
No stories just the recipe for one of my most beloved kitchen staples quick pickled shallots infused with whole coriander seed. Salt sugar and apple cider vinegar. Cover the jars with a screw top lid and leave in a cool dark place for 3 4 weeks before eating. To provide some balance to the flavour of the already acidic shallots and the vinegar a bit of sugar is good. A small amount of sugar.
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Let the brine solution cool. Pickled foods are those that have been preserved for later consumption in brine a salt water solution sometimes with added sugar or a vinegar mixture. They require just a few ingredients.
