Whole Pickled Sumac Shallots
Whole pickled shallots in a sweet and sour brine.
Prep Time20 minutes mins
Pickling Time (Refrigerator)7 days d
Total Time7 days d 20 minutes mins
Course: Appetizer, Mezze
Cuisine: Italian, Mediterranean, Middle Eastern
Keyword: pickle, pickled onion, pickles, shallot, shallots, sumac
Author: The Elegant Economist
Cost: $4
Canning Jar(s)
Canning Weight
- 15-20 small shallots peeled and ends removed
- 1 cup white vinegar
- 2 Tbsp balsamic vinegar optional, adds depth of flavour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 2 Tbsp kosher salt
- 4 cloves garlic sliced
- 1 tsp white peppercorns black can be substituted
- 1 tsp coriander seed
- 1 tsp sumac
- 2 bay leaves
Peel and trim the ends of the shallots, but leave whole.
Place vinegar, balsamic, sugars, and salt in a small saucepan. Over medium heat ensure that the sugar and salt are dissolved. Add the shallots and bring to a boil. Once boiling, remove from heat.
Place garlic, peppercorns, coriander seed, sumac, and bay leaves in your canning jar. Pour shallots and brine into jar. Place a canning weight over your shallots.
Close jar and place in the refrigerator. Leave for seven days. After seven days, test a larger shallot to ensure it is pickled all the way through - if so, you can serve.