Pickled Shallots


Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days.

  • Total Time:
  • Servings: 1 cup
  • Time(Other): plus 4 hour marinating

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Ingredients

  • 1 cup apple cider vinegar

  • 1 tablespoon kosher salt

  • 1 tablespoon sugar

  • 4 large shallots (about 1/2 pound), thinly sliced crosswise into rings


How to make this recipe

  1. In a small saucepan, combine the vinegar, salt and sugar with 1/2 cup of water and 
simmer over moderate heat until the sugar dissolves. Put the shallots in a small bowl 
or pint-size jar and pour the vinegar mixture on top. Cover and refrigerate for at least 
4 hours before using.

Make Ahead

The shallots can be refrigerated in the pickling liquid for up to 2 weeks.

Contributed By Photo © Abby Hocking Published March 2017





1102693 recipes/pickled-shallots 2017-02-14T13:46:40+00:00 Hugh Acheson march-2017,shallots,pickled shallots,pickling,hugh acheson,recipe recipes,pickled-shallots 1102693
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