Pickled Shallots


  • 4 shallots
  • ¾ cup apple cider vinegar (or red wine vinegar, white wine vinegar, or rice vinegar)
  • ¾ cup water
  • 1 tbsp granulated sugar
  • 1 tsp salt

Optional additions:


  1. Remove the skin from the shallots and cut into slices or rings. Place in a 16 oz glass jar or glass container roughly that size. Add in the peppercorns, red pepper flakes, or herbs if using.
  2. Combine vinegar, water, sugar, and salt in a small saucepan, and bring to a simmer. Heat until the sugar is fully dissolved. Remove from heat.
  3. Pour the brine over the shallots and aromatics in the glass container. 
  4. Seal and let rest in the refrigerator for at least 12 hours before using. Pickled shallots will keep in the refrigerator for up to 30 days.

Carrie Hause is the Digital Media Specialist for Taste the Local Difference. Contact her at [email protected].

Further Reading: