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  • Writer's pictureBrad

Pickled Shallots

Around the holidays I like to have some pickled shallots on hand. They add another layer of flavor to so many dishes. In France, I often see chefs use them accompanying their house made charcuterie. They are equally good in salads or anything else that could benefit from a nice acidic crunch. Here is a fairly simple recipe that I use:

3-4 shallots Handful fresh thyme 300g red wine vinegar 20 black peppercorns 4 peeled cloves garlic 10g coarse salt 15g white sugar 60g water

Slice the shallots and place in a canning jar or other glass vessel along with the thyme. Combine the remaining ingredients in a saucepan and bring to a boil. Turn off the heat and carefully pour the hot mixture into the vessel with the shallots and thyme. Let sit for 30 min. Cover and refrigerate. I usually wait at least 24 hours before using them and they keep well for at least 2 weeks in the fridge. Since these are not pickles for long term storage you can play around with this recipe and adjust or add ingredients to your liking. Enjoy!

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