Pickled Whole Shallots Recipe
How to pickle shallots in Vinegar and Mustard Sauce | Pickled Madras Onions | Quick Pickled Shallot in Mustard and Vinegar Sauce | Oil Free Onion Pickle Recipe with step by step images | Instant Recipe of Pickled Onions in Mustard Sauce
Today's blog post is mouthwatering, lip smacking, super quick and easy pickle recipe of shallots. Sharing pickled shallots recipe with step by step pictures...
They are small in size and skin color can vary from pale brown to pale gray to rose and have a sweet and mild flavor, with a hint of garlic and can be used in the same manner as other types of onions. As they are less pungent compared to onions and garlic that's why it makes them one of the favorite ingredients in cuisine around the world. They can be eaten raw or cooked form. In India shallots are also called as Madras onions and used in sambar preparation.
Let's get started ⬇
⚫Type - Accompaniment
⚫Preparation time 5-10 min
⚫Cooking time 3-5 minutes
⚫Ready to eat within 2-3 days
⚫Best time to consume within a week's time
⚫Best place to store - cool, dry place, preferably near the kitchen window
⚫500 grams shallots - baby onions (Madras Onions)
⚫3-4 tsp split mustard seeds
⚫3-4 tsp red chilly powder
⚫1tsp turmeric powder
⚫1 - 2 tsp Vinegar (added Chings Chilli Vinegar)
⚫Salt to taste
⚫300 - 350 ml boiled and cool down water.
✔Step 1 Mise en place
◾Shallots - Washed - peeled - soaked in hot water for 3-5 minutes and then drain the water and keep under running tap water for 20-25 seconds. Drain the water Keep it aside until called for..
◾Split Mustard seeds - required in powder form or a make a fresh mustard paste by adding 1tbsp split mustard seeds and 5-6 tbsp water and make a fresh paste in a mixer grinder jar..
◾Water - boiled and then leave it to come to room temperature..
◾Pickle bottles - Sterilize the pickle bottles
✔Step 2 Execution Time
◾In a mixing bowl, add shallots, red chilly powder, turmeric powder, mustard paste and salt to taste. Mix it all well.
◾Transfer this mix to sterilized jars and pour the cool down water and make sure it cover the shallots nicely. Lastly, add the vinegar and cover the bottles with lid and shake it well..
◾Keep these bottles in sunlight or a warm place for a day or two and allow it to mature and shake this bottle every day. It will be ready to use within 2-3 days.