Pickled Shallots

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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.

By
Hugh Acheson
Hugh Acheson
Hugh Acheson

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Pickled Shallots
Photo: © Abby Hocking
Total Time:
10 mins
Yield:
1 cup
Cook Mode (Keep screen awake)

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

  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.

Make Ahead

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

Originally appeared: March 2017

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