Quick Pickled Jalapeños and Shallots

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

Hana Itzhaki
Flavor bombs that are always good to have in the fridge to add a kick to any savory dish.
Course Condiment

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
  • 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.
Keyword jalapeños, onions, pickle, quick pickle, summer recipe, vegetarian

Leave a Reply

Your email address will not be published.

Recipe Rating