Dill Pickled Shallots

Dill Pickled Shallots 150 Author: Canadian Living Credits: Dill Pickled Shallots 150

If buying loose shallots, choose bite-size ones.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 1 lb small shallots
  • 1/4 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoon minced fresh dill
  • 1 pinch pepper

Method

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 salt; 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.

Nutritional facts Per shallot: about

  • Sodium 60 mg
  • Protein 1 g
  • Calories 24.0
  • Total fat 1 g
  • Potassium 67 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dill Pickled Shallots

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