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
Ingredients
1 cup water
1 cup white vinegar
4 tbsp sugar
1 tsp salt
1 tsp peppercorns
2 tsp Native Anti-Inflammitea
3 Shallots
Method
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.
