Vietnamese Pickled Shallots

Ingredients

• 250g (9 oz) shallots, thinly sliced 250g (9 oz) shallots, thinly sliced
• 1 cup (240ml) rice vinegar 1 cup (240ml) rice vinegar
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 1g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve completely.
2. 2.
   Place the sliced shallots in a clean glass jar or container.
3. 3.
   Pour the hot vinegar mixture over the shallots, ensuring they are fully submerged.
4. 4.
   Let the pickled shallots cool to room temperature, then cover the jar or container with a lid.
5. 5.
   Refrigerate the pickled shallots for at least 24 hours before using to allow the flavors to develop.

Treat your ingredients with care...

• Shallots — Choose shallots that are firm and free from blemishes. Slice them thinly for a better texture in the pickled shallots.

Tips & Tricks

• For a spicier version, add a few slices of chili pepper to the pickling mixture.
• The pickled shallots can be stored in the refrigerator for up to 2 weeks.
• Use a mandoline or a sharp knife to slice the shallots thinly and evenly.

Serving advice

Serve the Vietnamese Pickled Shallots as a condiment alongside Vietnamese dishes such as banh mi sandwiches, spring rolls, or noodle bowls. They add a tangy and refreshing element to the dish.

Presentation advice

Transfer the pickled shallots to a small serving bowl or ramekin. Garnish with a sprig of fresh cilantro or a sprinkle of sesame seeds for an attractive presentation.