Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.
Recipe information
Yield
6 Servings
Ingredients
1
cup unseasoned rice vinegar
½
cup sugar
1
tablespoon kosher salt
8
oz. very small shallots (about 18)
Need to make a substitution?
Preparation
Bring vinegar, sugar, and salt to a boil in a small saucepan, stirring to dissolve sugar and salt. Add shallots and return liquid to a boil. Transfer shallots and hot liquid to a heatproof bowl or jar; let cool.
Do ahead: Shallots can be pickled 1 weeks ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 30 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 7 Protein (g) 0 Sodium (mg) 320