Friday, February 28, 2014

French-ish Pickled Shallots- New Food To Me

There are many bloggers out there that are well versed in the French way of cooking... I am not one of them:@) I picked up some shallots for my New Food To Me post and was disappointed by the lack of fun recipes Google brought up. So I modified my Pickled Onions and here we have French-ish Pickled Shallots! I figure shallots, red wine vinegar and thyme would all work within that theme. Shallots have two bulbs per head so that makes smaller rings and they fit on things like cheese and crackers really well. I've been popping them like M&M's but they'd be great topping anything from a burger to a casserole!
 Side note: Have you tried Ritz Everything Crackers-Garlic, Onion, Poppy Seed and Sea Salt... 
OMG, they are dangerously good! Found mine at Walmart.
The half empty (half full?) jar:@)

French-ish Pickled Shallots
3oz shallots, peeled and cut into 1/4" thick rings
3/4 C red wine vinegar
1/4 C water
1 tsp sugar
1/2 tsp salt
1/8 tsp dried thyme
3 whole peppercorns
  1. Place shallots in a sterile half pint canning jar.
  2. Bring everything else to a boil, reduce heat and simmer for two minutes.
  3. Pour brine over onions spooning as much of the herbs/peppercorns as you can into the jar.
  4. Let cool on the counter, cover and keep refrigerated. Can be eaten right away, but best by day two.
Avoir un jour heurex:@)

My New Foods List:
(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)
hominy ~ artichokes ~ fish sauce (I'm scared) ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~ pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ leeks ~ shallots


  1. I've never tasted a pickled shallot before and I'm intrigued! I bet they would taste good in a deli style sandwich!

  2. Oh these have to be good Lynn and I love the size for topping sliders too! I prefer shallot to onions for recipes for a milder flavor if it calls for using it raw :)

  3. Ooh, la la. Pickled shallots are good on just about anything and they are so pretty too.

  4. If you pickle it, I will eat it! I'm in on these shallots for sure. The only thing on your list that I wouldn't eat would be "red velvet anything". Don't fret about fish sauce. It is great in Thai recipes and other Asian dishes.


  5. Love your list. Artichokes - not worth the trouble, I eat the marinated ones.
    Fish & Oyster sauce - use a light hand.Roasted parsnips - yummy.
    adobo - hot but good. less is more. goat cheese - very good. I alway buy goat feta and a goat chevre. They are wonderful and not scary at all.
    Curry - LOVE IT -all kinds. Start small and work your way up. Doesn't have to be hot and spicy if you don't like that.
    Quinoa - no flavor except for what you add to it. I like it because it is chewy and healthy.

  6. Never had an and oyster sauce would have me hiding out...parsnip I might can handle...adobo ??? goat cheese...don't like curry...never had Quinoa....but GO, LEMON CURD....I eat it with a spoon....:)

  7. i'm a plain meat and potatoes gal. well, actually, more bread and wine these days. :)

  8. Your pickled shallots look great on that cracker, Lynn. Bravo to you for trying new things! You have a sense of adventure.

  9. I never thought of pickling shallots but they are certain to be wonderful. I discovered that I love pickled red onions so why wouldn't I love their cousin!!

  10. I love shallots. I always keep them in the fridge because even if something doesn't call for onion, a little shallot just kicks it up a notch. (Not like chocolate cake or something, but you know what I mean...) I want to try these pickled ones.

    I also LOVE the idea of the new food Friday!! This is exactly why I love to read blogs. When I get in a rut, someone out there ALWAYS inspires me. Today, it was you.

  11. You are coming up with lots of yummy and creative ideas. This one sounds great!

  12. My family would like pickled shallots. Thanks for the recipe and inspiration.

  13. They are so pretty! I love them on the cracker and I bet this was fabulous on the cheese.

  14. I'm so glad you liked the shallots, Lynn, and they look so pretty on your cracker. I'd like to thank you for always sharing the new food times that you find and enjoy, bedsides the shallots, the everything Ritz crackers!!
    Happy weekend to you. xo


Thanks for stopping by!


Related Posts Plugin for WordPress, Blogger...