Pickled Shallots
Recipe Checklist:
Estimated Time
2 hours
1 LB Pickled Shallots
  • 1 LB Shallots (Peeled & Batonnet)
  • 2 cup White Wine Vinegar
  • ½ cup Granulated Sugar
  • 1 t Sea Salt
  • 3 Sprigs of Fresh Thyme
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Medium Saucepan
  • Mixing Spoon
  • Mason Jars or Glass Storage Ware


Before you begin the Shallots should be Peeled as you would Peel an Onion and then cut down into Batonnet, so that they are ultimately a Good Chew and/or an appropriate size for a Garnish.


To begin the active phase, set a medium Saucepan over High Heat. Add the White Wine Vinegar, Granulated Sugar and Sea Salt to make your Brine. Bring everything to a Boil and stir briefly with a Mixing Spoon, until the Granulated Sugar has dissolved. Next, add in the Batonnet of Shallots. Let the Shallots cook briefly (about 1 minute) and then remove the Saucepan from the heat.  Add in the Thyme.

Let everything rest together and cool down to room temperature. Once it has cooled sufficiently, pour the contents into Mason Jars or glass storage ware. Refrigerate the Pickled Shallots for at least 2 weeks to allow the pickling process to take full effect.

Pickled Shallots will last about 2 months refrigerated.  Serve as an Appetizer with frilly toothpicks, as a Salad component, or as part of a Relish tray.