As mid-August rolls around, our barn at Siskiyou Seeds is brimming with garlic, onions, and shallots. Our team is hard at work cleaning and prepping these bulbs for storage. Some will be sent out as seeds to your home, while others will be planted right here on the farm. Fortunately, we have plenty left over for our own enjoyment.


If you’re a regular reader of our blog, you already know we’re passionate about garlic—and our love for shallots is just as strong. If I had to choose, I’d pick a shallot over an onion any day. Their charm, versatility, and the delightful balance of sweet and spicy flavors make them a kitchen favorite. Shallots are incredibly versatile and taste fantastic whether cooked or raw.


We’d like to share a simple and fun recipe for quick pickled shallots. These versatile pickles are perfect for adding a bright touch to nearly anything—whether it’s tacos, sandwiches, charcuterie boards, omelets, or salads. They’re sure to enhance almost any dish with their vibrant flavor.

Quick Pickled Shallots

Ingredients

4 Red Shallots
½ cup Apple Cider Vinegar
½ cup water
1 tablespoon sugar
½ tablespoon salt
½ teaspoon black peppercorns
½ teaspoon Aleppo pepper flakes
½ teaspoon Dijion mustard seeds

  1. Start by prepping the shallots: trim off the tops and bottoms, then slice them down the center and peel off the outer skin. 
  2. Cut each shallot in half lengthwise, then slice into thin strips about ¼ inch wide.
  3. Place the sliced shallots into a glass jar.
  4. In a pot, combine the ingredients for the brine and bring to a gentle boil.Stir until the sugar and salt are completely dissolved.
  5. Add your choice of spices—feel free to use our recommendations or experiment with your own favorite flavors.
  6. Pour the hot brine over the shallots in the jar, making sure they are fully submerged.
  7. Allow the jar to cool, then seal and refrigerate. The pickled shallots will be ready to enjoy the same day and can be stored in the fridge for an extended period.


Happy Cooking!