© Abby Hocking
Active Time
N/A
Total Time
10 MIN
Yield
Serves : 1 cup

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. Slideshow: More Shallot Recipes

How to Make It

Step

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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