Pickled Shallots

     We ended up with a lot of extra shallots from last year.  Nothing wrong with that, they are really pricey to buy and we like using them in a lot of dishes.  But we had close to 15 extra shallots and that’s just too many to use on a daily basis.

So we pickled them.  They will last another month in the fridge that way and they are super tasty on sandwiches and in salads.  It’s a good way to use up some extra produce really quickly.  So if you have some extra onions, shallots, carrots, beets or radishes, pickles them!

Pickled Shallots:

  • 4-5 Shallots, skins removed, sliced into rings
  • 1 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 2 cup water
  • (optional) 4-5 peppercorns, a pinch of red pepper flakes or 1 clove garlic

Heat Vinegar, sugar, salt, water and optional ingredients to a simmer until sugar and salt are dissolved.  Place shallots in a non-metal dish or glass jar.  Cover with hot liquid mixture.  Seal and enjoy on salads, sandwiches.

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