You mean what to do with the pickles?

Cut them up for sandwiches. Make them into salad dressing. Cut into roses and use for delicious garnish. Julienne into a green salad. Chop into tuna salad. Julienne with a bunch of other pickles (green beans, radishes, cucumbers, carrots) for a pickle salad--good with pickled peppercorns. Cut into wedges with carrot and jalape&ntildeo slices, cover with vinegar and have a great, steamy ears starter for Mexican food. Slice thin and layer with sliced creamy potatoes like Yukon Gold in a casserole or just with a sauce.

Plus, you should be able to rinse them and use them in cooking most ways you'd use fresh. If they're not too acid you can use them in quiche (yum!). Definitely in spaghetti sauce.

If you have more shallots to process, try shallot jam or compote.

This is making me hungry... Enjoy! I love shallots. :)

Thank you! The missus was concerned that I had done too much. We still have lots of shallots - I haven't counted, but probably at least 18 - and some are BIG ones!

Pickled shallots would be great in a compound butter for baked or broiled fish or cooked vegetables like broccoli or green beans.

Mix a tablespoon of finely chopped pickled shallots and one of chopped fresh parsley with a stick of softened butter and some freshly ground pepper. Shape into a roll and wrap in plastic wrap. Keep in the fridge and slice off a piece as needed. You could also form it into pats and freeze them in a zip-lock freezer bag.

Can you dry some in the garage/shed where it is dry and protected, just like you would onions after harvest? Then you could store them in mesh bags or old panty hose for use as you need them.

Funny, has anyone else noticed how frequently the TV chefs are using shallots now in so many recipes? I'd love to use them more, but they are way more expensive here compared to plain onions.

Teresa

I also have a good garden crop of shallots this year. If kept in cool storage they should last through the holidays. Love them. I often use in place of or with garlic...or one small shallot instead of one large onion...
I find the flavor more refined than a regular onion for many recipes. Especially seafood dishes.

This is what I have as of this morning. Big uns and little uns. I usually keep them in that mesh onion bag next to my garlic from this summer.

Thanks for the tips.

Add gin and you have a Gibson.

I use pickled onions when I make tartar sauce, which includes mayo, lemon juice, dill, minced dill pickles, and black pepper or cayenne. I would probably use them most in salad dressings and vinaigrette, as Plllog recommended, or sandwiches. It is difficult to imagine having too many shallots.

Lars