October 27, 2015

Looking for a quick salad addition, dinner party side or cocktail garnish? These quick pickled shallots have so many great uses in the kitchen. From their brilliant purple color to their unique flavor, this dish proves yet again that gourmet doesn’t have to also mean complicated. Sometimes the simplest ingredients and simplest recipe can turn into something that takes your food to the next level.

Watch as our Boulder culinary school chef shows you how to make quick pickled shallots in just a few easy steps. Using staple kitchen ingredients, this recipe is a great one to whip up in a pinch!

Quick Pickled Shallots Recipe


3 ea shallots (peeled and sliced thinly)
2 oz red wine vinegar (substitute with champagne or rice wine vinegar)
2 oz granulated sugar (substitute with honey or agave)
1 oz red wine (substitute with white wine or fresh juice)
1 ea herb bundle (freshly picked)


  1. Bring red wine, sugar and vinegar to a simmer
  2. Add herb bundle and shallots, cook for 1-2 minutes
  3. Remove from heat and allow to cool
  4. Strain and enjoy
  5. Be sure to reserve pickling liquid for dressing or sauce!