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Pickled Shallots


Most of you already know that I am a high school culinary teacher.  I love to cook and bake!  So I am constantly thinking of new ideas for recipes {which is why I have this blog}.  But here is the thing!  I am not very adventurous.  My Darb would even go as far to as to say that I am picky.  I don’t often think much about it until I am with my chef friends, who have what I consider to be “adventurous palates”.  Then I realize just how limited the list of food I will eat is.

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Raw onions are definitely on my WILL NOT eat list of foods.  A raw onion on a burger or in a salad can ruin the entire thing.  Then during a faithful day in June of last year I decided {was shamed} to eat a salad with pickled onions in it because the rest of my chef friends were doing it.  Yes, if they jumped of a bridge I would jump with them.  Much to my complete suprise…I LOVED them.  In fact, I have been thinking about them for over a year and decided that it was time to finally make some for myself.

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The pickling mixture is a simple combination of rice wine vinegar, sugar, peppercorns, salt and a garlic clove.  Add all of those ingredients to a small saucepan and bring it to a boil.  The reason we want to make sure and do this step is to dissolve the sugar.

While you are waiting for the mixture to boil, thinly slice 2-3 shallots {depending on the size}.  You want to have about 1 1/2 cups of sliced shallots.  Put them in a ceramic or glass bowl {because a plastic bowl will absorb the taste and smell of the shallots/liquid}.

Once the liquid has came to a boil and the sugar is dissolved, pour it over the sliced shallots.

You don’t even have to take out the garlic clove or the peppercorns, just leave them in with the shallots.

Press the shallots down into the pickling liquid {I like to add a plate or something heavy to weigh them down and make sure that they are completely submerged}.  Let them sit cool to room temperature.

You can use them immediately or store them in the refridgerator for up to 3 weeks.  I like to use a mason jar when storing them.

We ate them on Pulled Pork Tacos {that I seasoned with my Everything Spice Rub} last night but they are perfect in salads, on sandwiches or even on a charuterie board.  I promise that even if you don’t like raw onions, you will like these because the pickling liquid cuts through the strong onion flavor.

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Pickled Shallots

Tangy and sweet pickled shallots that are perfect on so many dishes.
Course: Snack
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4
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  • 1 1/2 cups shallots {thinnly sliced}
  • 1 clove garlic {peeled}
  • 3 tbsp sugar
  • 1 1/2 tbsp kosher salt
  • 1/2 tsp peppercorns
  • 1 cup rice wine vinegar


  • Thinly slice the shallots and place them in a large ceramic or glass bowl {if the bowl is plastic, it will will take on the taste and smell of the onion/liquid}.
  • In a small saucepan add the garlic, sugar, salt, peppercorns and vinegar.  Bring the mixture to a boil over medium-high heat.  Once boiling and sugar has dissolved, pour the vinegar mixture over the sliced shallots.  Press the shallots down so that all of the slices are submerged in the liquid {I like to use a plate to weigh it down and keep the onions in the liquid}.  Let the mixture cool to room temperature.
  • Once cool, you can use the shallots immediately or store them {in the liquid} in a container {I use a mason jar} and refrigerate for up to 3 weeks.


  •  If you don't have shallots, then red onions would work great too.
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