Vegetables Pickled Vegetables Pickled Shallots Be the first to rate & review! 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. By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. Food & Wine's Editorial Guidelines Updated on March 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 10 mins Yield: 1 cup Ingredients 1 cup apple cider vinegar 1 tablespoon kosher salt 1 tablespoon sugar 4 shallots (large (about 1/2 pound) thinly sliced crosswise into rings) Directions 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. Rate it Print