Pickled Shallots

Name: Pickled Shallots
Total time: 10 min
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)

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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

By Hugh Acheson

March 2017

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Credit: © Abby Hocking

Recipe Summary

total:

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

Step 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.

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Make Ahead

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

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Pickled Shallots

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Recipe Summary

Ingredients

Directions

Make Ahead

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Pickled Shallots

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Pickled Shallots