pickled shallots

I want to make and then can pickled shallots. I'd like to do a very simple brine of just red wine vinegar and water so that I can maximize the versatility of them later. What ratio do I need to use in order to have a safe amount of acidity without being overpowering in taste?

  • Posted by: NealB
  • September 17, 2012
  • 2622 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
a Whole Foods Market Customer

The minimum pH for safety is 4.6 - the best way to ensure you meet this level is to get a litmus test kit from a hardware store and test your brine before you pour it over your shallots.

Review our Code of Conduct
Don't send me emails about new comments
a Whole Foods Market Customer

ETA: pH goes DOWN with increasing acidity, so that really should say "the maximum pH for safety is 4.6" - you want it at 4.6 or LOWER for water-bath canning. A 1:1 ratio of vinegar to water will usually be adequate if your vinegar is at 5% acidity or higher. If you have a pressure canner, then the pH isn't relevant, but will lose much of the "bite" from the long high-temp cooking.

Review our Code of Conduct
Don't send me emails about new comments
Rick Field
Rick Field September 27, 2012

Rick of Rick's Picks here. Agree with the above on a 1:1 ratio as a baseline for a simple vinegar/water brine, with a bit fo kosher salt added, but only if acidity of the vinegar is 5% or higher. However, red wine vinegar is intense and will have a big impact on the flavor profile of your pickled shallots... to maximize flexibility of use of the finished product, you might want to try some with white 5% vinegar, which is much more flavor-neutral.

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52