Go Back
+ servings
5 from 2 votes
Quick-Pickled Shallots and Chive Blossoms
A simple recipe for zesty quick-pickled shallots with chive blossoms.
Makes: 1 cup
Author: Brooklyn Supper
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 3 tablespoons honey
  • 10 peppercorns
  • 3 - 4 small shallots , trimmed, peeled, and sliced 1/8-inch thick
  • 4 chive blossoms
  1. 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.
  2. 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.