Pickled Shallots

I think people either like pickled things or they don't.

I think I've always loved pickled things.

I remember as a kid we had a neighbor we called Pépé Paul, an old French gentlemen who had chickens in his yard and a root cellar. He would let the neighborhood gang go down into the cellar on hot days to cool off from the heat. It was loaded with canning jars filled with green beans and pickles and pearl onions and cucumbers, too many things to even name. I remember staring in awe at row upon row of all those hundreds of jars filled with food.

On occasion, he would let us carry up a few jars and each one of us kids would dig into them with our grubby little hands. I clearly remember eating a pickled egg and loving it while my friends gagged and spit it out.



He once chopped a chickens head off in front of us all too. Looking back I think he was trying to see if he could shock us. I don't know if it shocked me at the time, but I sure do remember it!

My love of pickled foods is still strong. I think it's cause I love vinegar so much.

I love onions too, so very much, so this recipe was perfect for me.

These crunchy shallots would be great in salads and on just about any sandwich you can whip up. I eat them straight outta the jar too!



Next time I make these, I may thrown in some chopped garlic too.

If you a lover of pickled foods like me, you'll go mad for these!

Pickled Shallots
recipe from Southern Living

1 1/2 cups thinly sliced shallots (that was 6 large shallots for me)
3/4 cup water
3/4 cup red wine vinegar
1/3 cup sugar
2 tablespoons kosher salt
pinch dried crushed red pepper (optional)

Bring the water, vinegar, sugar, salt and pepper to a boil, whisking until sugar is dissolved. Place chopped shallots into a sterilized canning jar. Cool to room temperature. Store in fridge. Makes 1 1/2 cups.