Quick Pickled Shallots

by Ruby R. Hoy

These shallots are a fabulous addition to countless meals. You can serve them alongside the Wild Chive Pork Dumplings, on top of burgers or veggie burgers, in salads or on a cheese plate. They are relatively quick and easy to make, and they are neither too sweet nor too salty, nor too sour.


  • 2 large shallots, very thinly sliced (about 1/8-inch thick)
  • 1/2 tsp. sea salt
  • 1/2 cup brown rice vinegar
  • 1 heaping Tbsp. cane sugar
  • cracked black pepper
Quick Pickled Shallots

Christine Sargologos

Separate sliced shallots into rings, and mix thoroughly with salt in a small bowl. Let sit for about 15 minutes, until the shallots begin to soften. Rinse shallots in a fine mesh strainer, and set aside to drain. Whisk together sugar and vinegar until you can no longer see granules of sugar. Dry the shallots with a kitchen towel, and add them to the sugar and vinegar mixture. Let sit at room temperature for at least 1 hour. Add cracked pepper to serve, and store in your refrigerator for up to two weeks.

Yield: 1 jar