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