Pickled Shallot

Củ Kiệu Chua

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Preparation info

  • Makes

    1 Cup

    • Difficulty

      Easy

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Packed in vinegar, sugar, and salt, pickled shallots are used as a condiment for grilled foods and to add a sweet-and-sour taste to main dishes. They are often purchased in jars at the grocery store, but it is fun to make your own if you have extra shallots lying around. They should be served cool or at room temperature.

Ingredients

  • cups rice vinegar
  • ¾ cup water
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup whole shallot cloves
  • 2 fresh Thai bird chiles, chopped into rings

    Method

    1. In a saucepan, bring to a boil the rice vinegar, water, salt, and sugar. Let boil for 5 minutes. Remove from heat and set aside to cool.
    2. Put the shallot cloves, chiles, and cooled vinegar mixture into a large jar. Seal tight. Let them sit for 48 hours before serving. They will keep up to 4 weeks with refrigeration.