A simple recipe for zesty quick-pickled shallots with chive blossoms.
Makes: 1 cup
Author: Brooklyn Supper
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3/4
cup
apple cider vinegar
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1/4
cup
water
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3
tablespoons
honey
-
10
peppercorns
-
3 - 4
small shallots
, trimmed, peeled, and sliced 1/8-inch thick
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4
chive blossoms
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In a small saucepan, combine the apple cider vinegar, water, honey, and peppercorns and cook over medium heat. Remove from heat when mixture starts to steam.
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Pack sliced shallots and chive blossoms into a 1/2 pint jar with a lid. Pour in the warm brine. Let pickles cool uncovered for a half hour, then seal, and refrigerate for 3 - 4 hours. (They're best after some chill time, but I've also made these just before serving and they're great. Procrastinators rejoice!) Quick-pickles will keep well sealed in the fridge for a week or so.