I decided to make a sort of tacos al pastor tonight with some of the leftover pulled pork we had on Saturday. In addition to an avocado and some cilantro I wanted some sort of pickled flavor so I did a quick pickled shallot.
I should have included the bottle of red wine vinegar in this picture so you could see how simple this is to make.
Quick Pickled Shallots
Servings: about 1/2 cup
Prep time: 10 minutes
Total time: 1 hour
- 1/2 cup red wine vinegar
- 1 Tbsp. kosher salt
- 1 Tbsp. sugar
- 2 shallots
- Combine the vinegar, salt and sugar in a microwave safe bowl and stir. Heat for 2-3 minutes to help dissolve the sugar and salt. I used the “Beverage” button on my microwave which “senses” when the liquid is hot.
- While the vinegar heats peel the skin from the shallots and thinly slice. I used an inexpensive mandolin however it isn’t necessary.
- When the vinegar is hot give it a stir and add the shallots. If shallots poke out of the liquid add a bit more red wine vinegar and stir again. Cover tightly with plastic wrap and microwave for 1 minute.
- Remove the bowl from the microwave and set it on the counter. The plastic wrap should be dragged into the bowl so that it almost touches the shallots. I think of it as a pseudo-vacuum bag and think it helps speed the pickling.
- Allow the bowl the rest for 30 minutes then move it to the refrigerator. I let mine sit for another 25-30 minutes before using.
After an hour or so total the shallots have a mild pickle flavor to them and were a bit salty by themselves. When I used them as a condiment on the tacos al pastor they were just right.