Archive | 9:41 am

Pickled Shallots and Garlic

16 Jul

As I was pouring the pickling liquid over the spicy coriander and ginger pickles I posted a bit back, Zak came home from a walk with the dog and asked if I could add some shallots.  Because the volume had been measured already, I couldn’t.  What I could do, however, was pickle up some shallots and a head of garlic separately, using another batch of the same brine.  I mean, I already had the spices out, right?

I’m very glad I made this.  The garlic makes for an excellent snack.  The shallots, sliced or chopped up, work as a really nice topping on all sorts of sandwiches (one of which I’ll be posting shortly).  Similar to the pickled red onions and cucumbers I made previously from Michael Symon’s pickling recipe, these are being quickly devoured.

Pickled Shallots and Garlic

Adapted from Live to Cook by Michael Symon

1 cup shallots, peeled

1 head garlic, peeled

Vinegar – half apple cider vinegar, half rice wine vinegar


Kosher salt

2 tbs. coriander seeds

1 tbs. mustard seeds

1 tbs. crushed red pepper flakes

1 tbs. black peppercorns

2-3 bay leaves

Pack the shallots and garlic in a 1-quart jar and cover with water to come within 1/2″ of the rim.  Pour the water out into a measuring cup.  Note the volume, then pour off half of the water.  Replace it with half apple cider vinegar and half rice wine vinegar.

Pour the vinegar mixture into a nonreactive saucepan.  Add 2 tbs. sugar and 2 tbs. salt for every 3 cups of liquid.  Add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves.  Bring to a boil over high heat.  Allow the liquid to boil for 2 minutes, then remove from heat. Pour the hot liquid into the jar over the onions.  Stir to evenly distribute the spices.

Screw on the lids and shake a few times.  Let cool to room temperature.  Transfer to refrigerator.  Refrigerate for up to 1 month.

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