Today I’m starting a new series – “Cooking with Coraline”. For those of you that don’t know, Coraline is my precious 3 year old daughter. She is spunky, she is witty, she is kind and she loves cooking!
Today we decided to start our morning by making a quick – and I mean quick – garlicky pickled shallot! These will go perfect on the creamy, dreamy stacked chicken enchiladas I will be making next.
Start off with one or two large shallots and three cloves of garlic. I minced up the garlic very fine and sliced the shallots thinly. If I was brave enough to use a mandolin, I would have done so, but slicing thinly is fine as well.
Next is assembling the super easy and delicious pickle liquid. It consists of red wine vinegar, olive oil, honey, salt & pepper – yes, that’s it and you have your own pickled shallots! I like to place my shallots and garlic in a small mason jar and pour the mixture over it. Once you have everything in the jar, seal it up and shake it really well.
Here is the recipe:
- 1 or 2 large shallots thinly sliced
- 3 cloves of garlic – finely minced
- 1/4 cup of red wine vinegar
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- salt & pepper generously to taste
Add all ingredients to jar and shake vigorously. Let marinate sit at room temperature for 1 hour. Enjoy with enchiladas, warm buttered tortillas, street tacos or whatever you fancy. Enjoy!
