Home » Black and White Wednesday Week #41 – Pickling Time

Black and White Wednesday Week #41 – Pickling Time

Today was one of those lazy afternoons’ that I just didn’t feel like doing anything. The air was warm and temperature was going higher. Didn’t feel like going outside and enjoy the beautiful summer. But I gave in quickly and enjoyed the quiet of a Sunday afternoon in my kitchen with my cookbooks. All the recipes were tempting me to try but seeing the lengthy process…. :( I just backed out except for one recipe basically it’s a pickling process and I can say very easy one, just add any kind of vegetable, vinegar, water, honey/sugar and couple of herbs you know and process for 10 minutes and can it.

Pink Shallots

I had couple of shallots in my onion basket, so I thought why not pickling them without herbs, you can also add whole black Peppercorns or green chilies to spice it up little…Here is the process I followed….

INGREDIENTS

  • 12 oz (3/4 lb or 2 cups lightly packed) shallots, peeled them or you can thinly slice them.
  • 3/4 cup red wine vinegar (5% acidity or greater)
  • 1/2 cup filtered water
  • 3 tbsp honey or sugar
  • 1/2 tsp pickling salt (or Kosher salt, which may result in a cloudy brine but is safe to use)
  • 2 tbsp Whole Black Peppercorns

Procedure:
1. If canning, prepare canner, jars and lids. Bring the vinegar, water, honey, salt and Peppercorns boil over high heat. Lower heat and simmer for 5 minutes, to infuse all the flavors into the brine.
2. Peel the skin on the shallots and if you want you can thinly slice them, now pack shallots into a clean, sterilized pint jar, shake the jar in order to minimize the air space, until a generous 1/2-inch or more headspace remains.
3. Pour over enough of the spiced pickling vinegar to completely cover the shallots/onions in the jar leaving ½ inch or more headspace and then seal the jars.
4. You can process these jars if you want to keep them outside or alternatively, store without processing in the refrigerator.
5. You can use these spiced pickled shallots on anything salads, Tandoori chicken dishes as a garnish, sandwiches…etc.

Pink Pickled Shallots

Linked to : Black and White Wednesday hosted this week by Lynne of Cafe Lynnylu .

 
 
Bon Appetite!

shruthi

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10 Responses to “Black and White Wednesday Week #41 – Pickling Time”

  1. Lynne says:

    Thanks for participating in BWW#41! Your pickled shallots look delicious!

  2. Susan says:

    A very unusual and pretty subject for BWW. Love the idea of pickled shallots, too.

  3. dassana says:

    the colored pic is nice and so is the b & w.

  4. Hi Shruti,
    This is a great idea. Love your photographs!

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