Pickled Shallots in Beet Juice

Pickled Onions in Beet Juice that can be used to bring some acidity and an earthy flavor to various dishes! It works for salads, sandwiches, appetizers, charcuterie boards, and anything else you could think of!

Halve, trim, peel, and separate the petals of <quantity>3</quantity> shallots

Place the shallots inside a glass jar with a lid

Trim and peel <quantity>1</quantity> large red beet, and roughly cut it into smaller pieces

Blend the beet with <quantity>½<unit>cup</unit></quantity> of water until a concentrated juice is extracted. Sieve the juice and add water to obtain <quantity>300<unit>ml</unit></quantity> of beet juice, if needed

Add <quantity>100<unit>ml</unit></quantity> of apple cider vinegar to a saucepan

Add the beet juice and <quantity>1<unit>cup</unit></quantity> of sugar

Bring it to a boil over medium heat, stirring constantly until the sugar has dissolved

Cover the shallots with the warm beet marinade

Put the lid on and let it sit for a couple of hours before using it. The pickled shallots in beet juice are ready

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