Quick pickled vegetables are an easy and versatile way to add an element of flavor and acidity to any dish. Top grilled or braised meat dishes, toss into salad or serve as a condiment to burgers, sandwiches and tacos. It’s always worth haveing a jar of pickled peppers or onions or both in the fridge.
Pickled Jalapeños and Shallots
Flavor bombs that are always good to have in the fridge to add a kick to any savory dish.
Equipment
- measuring cups
- sauce pot
- jars
- knife
- cutting board
Ingredients
Pickled Jalapeños
- 1 c. white wine vinegar
- 1/2 c. water
- 2 T. sugar
- 11/2 t. salt
- 6 small jalapeños sliced into circles
Pickled Shallots
- 1 cup apple cider vinegar
- ½ cup water
- 2 tablespoons sugar
- 1½ teaspoons salt
Instructions
Pickled Jalapeños
- Add vinegar, water, sugar and salt to a saucepan over medium heat. Stir to dissolve sugar and salt. Bring to a boil.
- Add jalapeños and stir one minute.
- Turn off the heat and allow to cool until room temperature.
- Store in an airtight container, refrigerated.
Pickled Shallots
- Add vinegar, water, sugar and salt to a saucepan over medium heat. Stir to dissolve sugar and salt. Bring to a boil.
- Add shallots and stir one minute.
- Turn off the heat and allow to cool until room temperature.
- 4. Store in an airtight container, refrigerated.