Pickled shallots

By Lisa Dawn Bolton
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  • 3 medium shallots, peeled and thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon flaked sea salt
  • 1 teaspoon black peppercorns


  1. Place the shallots in a clean 1/2-pint mason jar with a tight-fitting lid. Set aside.
  2. In a small pot over low heat, bring the vinegar, water, sugar and salt to a simmer, stirring frequently. Once the sugar and salt have completely dissolved, remove the pot from heat.
  3. Pour the vinegar solution over the shallots, ensuring the shallots are completely covered. Add the peppercorns.
  4. Cover with a tight-fitting lid or plastic wrap. Let stand for a least two hours. The shallots will soften and intensify over time.
  5. Keep in an airtight container in the fridge for up to two weeks.

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