Quick Pickle Shallots

Watch full recipe video.

Step 1: Quick Pickle Shallots

JAR SIZE: 16 oz regular mouth

INFUSION TIME: 1 hour

INGREDIENTS:               

• ¹/₂ cup (4 oz) red wine vinegar
• ¹/₃ cup (2.5 oz) red wine                  
• ¹/₃ cup (70 g) granulated sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon Kosher salt
• ¹/₂ oz water
• 5 shallots (washed, peeled, cut in ¼” thick slices) (*enough shallots to fill jar)

TECHNIQUE:

1. Wisk vinegar, wine, sugar, salt, water in saucepan and bring to boil. Stir till sugar dissolved.
2. Peel and slice shallots 1/4” thick and mason fill 16 oz jar to the top.
3. Pour hot brine up to 1/8” from the top of the jar rim holding onions to the bottom of the jar with a fork.
4. Wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal ring, insert stopper & pump to pull a vacuum seal.  Let stand for 15-30 minutes at room temp. For more intense and faster infusion, release value, lightly swirl jar and re-vacuum seal a few times. 
5. Shallots are ready to serve or store/chill in fridge.

PRO TIP:

• Swap out red wine for red wine reduction for more intense flavor. To make red wine reduction, in a saucepan over medium heat, saute 1 large minced shallot in olive oil for 2 minutes until translucent. Next add ½ cup red wine, ½ cup beef stock and reduce by half. Finally, add 1-2 TB butter and 2 sprigs chopped rosemary.

 Step 2: Pickled Shallot Mignonette (great accompaniment to raw oysters)

JAR SIZE: 16 oz regular mouth

INFUSION TIME: 10 minutes

INGREDIENTS:

• 1/2 cup (4 oz) pickled shallots, chopped fine
• 1 cup champaign vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon sugar (optional)
• 1 tablespoon chopped fresh parsley

TECHNIQUE:

1. Place funnel onto jar and pour pickled shallots, champaign vinegar, pepper, sugar (optional) and parsley into jar.
2. Remove funnel, wipe jar rim clean/dry, apply LidAdapt on top of jar, screw on metal ring, insert stopper & pump to pull a vacuum seal.  Let stand for 10 minutes.  For more intense and faster infusion, release value, lightly swirl jar and re-vacuum seal a few times. 
3. Mignonette is ready to serve or store/chill in fridge.  The perfect accompaniment to raw oysters and more.