Active Time
Total Time
10 MIN
Serves : 1 cup
© Abby Hocking

How to Make It


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.

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