We keep these in the fridge twenty-five-eight. Put them on salads, put them on sandwiches, put them on eggs, on tacos, on a cracker with cheese in the middle of the day, or just into your mouth by the handful.
We make smaller batches often so they don’t take up too much space in our shitty apartment fridge, but if you have the luxury of space, multiply the recipe!
1 heaping cup of thinly sliced shallots (we use a mandolin to get uniform, super thin slices)
½ cup red wine vinegar
½ cup white vinegar
½ cup water
TSP salt
½ TSP coriander seeds
½ TSP mustard seeds
½ TSP black peppercorn
1 big garlic clove smashed
1 spring of fresh dill
Combine water and vinegars and dissolve salt into the mix. In a pint sized container, put seeds, peppercorns, garlic and dill, then sliced shallots on top. Pour liquid over it all and fill to the top.
If you find these are too acidic for you, you can dissolve a tsp of sugar along with the salt in the prior steps, or scale back on the vinegar.
They’ll keep in the fridge for weeks, but ours never last that long!
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