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Pickled Shallots

Pickling shallots are very tasty in salads, sandwiches and topped over roasted vegetables. They take only minutes to prepare and can stay in the fridge for weeks.


1 cup apple cider vinegar
1 tablespoon salt
1 tablespoon sugar
4 large shallots (about ½ pound), thinly sliced crosswise into rings


  1. In a small saucepan, combine the vinegar, salt and sugar with ½ 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.
  2. The shallots can be refrigerated in the pickling liquid for up to 2 weeks.