These are a wonderful accompaniment in salads, on steamed veggies, garnish, etc. This recipe can also be used for onions, cucumbers, beets, radishes, etc. Adjust the recipe as needed depending on the amount of item being pickled.
In a small saucepan combine the vinegar, salt and sugar with 1/2 cup water and simmer over moderate heat until the solids dissolve. Put the shallots in a small bowl or pint jar and pour the vinegar mixture on top. Cover and refrigerate for at least 4 hours before using. Should last a few days at least.
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 909.9mg | 31 % | |
Potassium 43.7mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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