Dill Pickled Shallots
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Dill Pickled Shallots
Photography by Yvonne Duivenvoorden
This recipe makes 20 shallots servings
Nutritional Info |
|
|---|---|
| Per shallot: about | - |
| cal | 2424 cal |
| pro | 1 g1g pro |
| total fat | 1 g1g total fat |
| sat. fat | 00 sat. fat |
| carb | 3 g3g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 60 mg60mg sodium |
| potassium | 67 mg67mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 22 vit A |
| folate | 22 folate |
- Preparation time: 10 minutes
- Cook time : 15 minutes Stand: 1 hour
- Total time : PT10M
If buying loose shallots, choose bite-size ones.
Ingredients
Preparation
Peel shallots, leaving top and tail ends intact. In saucepan, bring 2 cups (500 mL) water, 2 tbsp (30 mL) of the vinegar and half of the salt to boil. Add shallots; cover and simmer until tender, about 15 minutes. Drain and let cool enough to handle. Remove outer skin; trim ends. (Cut very large shallots in half if desired.)
In bowl, whisk together oil, dill, pepper and remaining vinegar and sa< add shallots, tossing to coat. Let stand for 1 hour or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
In bowl, whisk together oil, dill, pepper and remaining vinegar and sa< add shallots, tossing to coat. Let stand for 1 hour or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
Source : Canadian Living Magazine: June 2010
- Keywords : Appetizers; Shallots; Vinegar; Olive oil; Dill; Boil; 100 calories;
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