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
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.