Pickled Shallots with Native Anti-Inflammitea

Pickled Shallots with Native Anti-Inflammitea

A simple yet flavourful method to preserve shallots in a tangy Native Anti-Inflammitea-infused brine. Perfect for enhancing salads, sandwiches, & charcuterie boards.

Serves 1


1 cup water

1 cup white vinegar

4 tbsp sugar

1 tsp salt

1 tsp peppercorns

2 tsp Native Anti-Inflammitea

3 Shallots


Combine the water, white vinegar, sugar, salt, peppercorns and Native Anti-Inflammitea into a small pot.
Stir until the sugar & salt have dissolved and bring to a simmer.
Turn off the heat and allow it to sit for 5-10 minutes.
Thinly slice the shallots and place into an airtight container or jar.
Pour in the pickling solution and place in the refrigerator for at least an hour before serving.


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