Cucumbers With Fried and Pickled Shallots
We discovered something brilliant about shallots: if you cook them in a bit of oil, they taste almost exactly like onion rings. If you only cook this recipe once (which trust us, won’t happen—you’ll be making it all summer) your takeaway should be that fried shallots are like gold. They’re super easy to make, just be sure to keep your eye on them because they turn from golden brown to burned and black super quickly. Be sure to slice your cucumbers as thin as possible so the pickling liquid can do its thing.