• Ruby Deubry

RECIPE: Champagne Vinegar-Pickled Shallots


From the Savvy Chic Cuisine dish: ROOIBOS-CURED SALMON GRAVLAX, Lemon Crème Fraîche, Champagne Vinegar-Pickled Shallots and Buckwheat Blinis


INGREDIENTS


10 small shallots

2 tbsp white sugar

4 tbsp champagne vinegar

5 tbsp water

Salt


Savvy Tip: It’s impractical to pickle just 1 shallot so you will have more shallots than you’ll need for the blinis. Be creative and use the shallots on other dishes or even on sandwiches.



PREPARATION

  1. Slice the shallots into thin rounds using knife or a mandolin and separate the rings. Place the shallot rings in a small non-reactive container (e.g., plastic) that has a lid.

  2. In a small sauce pan, combine the sugar, vinegar, and water. Bring to a boil over medium heat. Swirl occasionally to let the sugar dissolve completely. Cool to room temperature.

  3. Pour the pickling liquid over the shallots and marinate in the fridge for at least 30 minutes. Keep in the fridge for up to a week.

© 2020 Ruby Deubry