Sour Honey Preserved Shallots

sometimes science experiments are the tastiest toppings

Sour Honey Preserved Shallots

prep : 15 minutes 

yield: 4 oz 

I love the liquid from pickled produce as much as I love the produce itself. It’s like really well seasoned vinegar that just needs a touch of oil to become a perfect salad dressing. Mix preserved liquid it into mayonnaise or sour cream and serve it with roasted meat or vegetables and then garnish with the pickled produce. The tangy acidity adds a very special element to very simple dishes. 

½ cup or one large Shallot, sliced
½ cup White Wine Vinegar
¼ cup Water
3 Tbsp Honey 
½ tsp Salt 

Slice shallots to about 1/8 inch thick, and place in a heat proof jar or container. It’s ok if they aren’t perfect the preserving liquid will soften them to a nice bite. 

Bring vinegar, water, honey and salt to a boil, whisking to combine. Pour over shallots and allow to sit for 10-15 minutes. If some shallots aren’t fully submerged just gently press them down as they soften.

Shallots in liquid can be stored in the refrigerator for several weeks.