quick pickled shallots

These pickled shallots go a pale rose colour from the pink outer bits of the shallot. They are ready in about half a day, so you can start using them fairly quickly. They are sweet savoury with a bit of acidity so they work really well with cheese, in sandwiches, salads, tacos, with burgers and delicious with barbecued food. The list is endless. They are super easy to make too and last in the fridge for several weeks.



10 shallots

1 and 1/2  cups of rice vinegar

half cup  of water

1/2 cup of sugar

2 tablespoon of salt



Peel off the outer papery skin and top and tail the shallots, that’s the most work you will have to do! Place in a heatproof bowl. Put the salt, sugar, water and vinegar in a small saucepan and bring to the boil making sure the salt and sugar are dissolved. Pour this over the shallots and put a plate on top to keep them submerged. Cool and then put in a sealed glass jar and and refrigerate for at least half a day or overnight. Keeps for a few weeks in the fridge.

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