Pickled shallots with red onions
Complexity: easily
Servings: 4
Pickled red onions are an inexpensive treat that you can prepare round and keep a jar in the refrigerator for serving with various appetizers and dishes. It takes no more than 10 minutes to make and will keep for up to a week. Besides adding flavor and a pleasant crunch, pickled red onions with shallots also add a bright pink garnish to your dishes. Add them to meat sandwiches, any meat dish, salads, and stewed vegetables, or eat them plain, placed on bread. To make them easier to remove from the jar, cut them into whole rings. The marinade requires only white vinegar and sugar. Once cooled, the onions are ready to eat, and over time, they will become even more flavorful and vibrant in color.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small red onion, thinly sliced
- 1 shallot, thinly sliced
- 0.5 cups distilled white vinegar
- 2 tablespoons of sugar
We recommend
Cooking the dish according to the recipe:
- In a small saucepan, combine vinegar, sugar, and 1 teaspoon of salt with 0.5 cups of water. Bring to a boil over medium-high heat.
- Place the red onion and shallot in a 0.5-liter jar and pour the marinade over it. Let it cool completely for an hour. Serve as a topping for sandwiches, sprinkle on a dish, or add to a salad. Store in the refrigerator for up to 1 week.
Author of the recipe - Valerie Bertinelli is an American actress.
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