A very versatile pickle that can be added to almost anything that needs a sweet, tangy, and slightly acidic flavor. Perfect for garnishing fresh oysters and other foods while still bringing some flavor!
Make sure to sharpen your knife for that elegantly small dice!
Add ⅔ cup of rice wine vinegar to a saucepan over high heat
Combine ½ cup of sugar with a pinch of salt and add to the saucepan. Stir to dissolve
Add a 5 cm x 5 cm kombu leaf
Add the juice of ½ a lemon
Bring it to a boil and stir until no grains of sugar are visible. Turn off the heat
Transfer the liquid to a container. Remove the kombu leaf and let it cool down
Trim, halve, and peel 2 large shallots
Separate the inner parts and reserve for another recipe. Thinly slice and cut the outer layers into a very small dice
Transfer the shallots to the liquid and let them sit for at least 10m to pickle. The pickled shallots are ready. Store them in the refrigerator in the liquid
Enjoy them with oysters, sashimi, dumplings, or any other dish that you like!
Yield ¼ cup
Rice Wine Vinegar⅔ cup
Kombu Seaweed1 leaf
White Sugar½ cup