Pickled Shallots

1. 1 Shallotspack 200 g ≈ $2.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 170 g
2. 2 Apple cider vinegarpack 500 ml ≈ $2.50 50 ml
3. 3 Sugar 15 g
4. 4 Salt 4 g
5. 5 Black peppercorns 2 g
6. 6 Bay leaves to taste

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Peel the shallots¹, then cover with boiling water for 1 minute to loosen the skins. Halve any large shallots.

2. Wash and scald a 250 ml jar. Pack in the shallots¹, bay leaf, and peppercorns.

3. Bring 100 ml water to a boil with 15 g sugar and 4 g salt, stir in 50 ml apple² cider vinegar, and remove from the heat.

4. Pour the hot marinade over the shallots¹ to the rim, then let cool at room temperature.

5. Cover with a lid and refrigerate for at least 24 hours. Store for up to 21 days.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.