In Ken Hom's Chinese Cookery, Chinese chef Ken Hom writes that: "Pickled vegetables were much more common in western household before the advent of the domestic refrigerator."
This recipe for pickled shallots is easy to make. It comes from Chef Lee Anne Wong and is one component of the dish House Tofu Edamame Falafel with Tofu Meyer Lemon Tahini, that she created for House Foods America in honor of National Soyfoods Month.
This recipe for pickled shallots is easy to make. It comes from Chef Lee Anne Wong and is one component of the dish House Tofu Edamame Falafel with Tofu Meyer Lemon Tahini, that she created for House Foods America in honor of National Soyfoods Month.
Ingredients:
- 1 cup shallots, sliced thinly and separated into rings
- 1 cup rice vinegar
- 1/2 cup sugar
- 1 cup water
- 1 piece dried red chili, crushed
- 1 piece star anise
- 1 tablespoon yellow mustard seeds
- Pinch salt
Preparation:
In a small pot, combine the rice vinegar, sugar, water, spices, and salt. Bring to a boil over high heat and then remove from the heat. Place the shallots in a deep bowl set over another bowl of ice.
Pour the hot brine over the shallots and submerged the shallots, gently stirring with a spoon. Place a paper towel over the shallots to completely submerge them. Allow to cool to room temperature. Keep refrigerated in the brine until needed.
Pickled Shallots recipe by Chef Lee Anne Wong, Printed with permission of Nicole Kruse, Dentsu Communications
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Pour the hot brine over the shallots and submerged the shallots, gently stirring with a spoon. Place a paper towel over the shallots to completely submerge them. Allow to cool to room temperature. Keep refrigerated in the brine until needed.
Pickled Shallots recipe by Chef Lee Anne Wong, Printed with permission of Nicole Kruse, Dentsu Communications
Easy Pickled Carrots Recipe
More Chinese Food Recipes
