Caramelized Shallot Pickle

This caramelized shallot pickle is a fun condiment for a cheese plate or a salad of sturdy lettuce. Try it on a burger or as part of a homemade pizza party.

Caramelized Shallot Pickle

About This Recipe

Yield:3 half pints
Active time:1 hour
Total time:1 hour
Special equipment:non-reactive skillet
This recipe appears in: In a Pickle: Caramelized Shallot Pickle


  • 2 pounds shallots
  • 2 tablespoons butter
  • 2 teaspoons sea salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon minced rosemary
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup balsamic vinegar


  1. 1

    Peel shallots and slice them thinly.

  2. 2

    Melt butter in a large skillet over low heat. When it foams, add sliced shallots.

  3. 3

    Stir shallots to coat them with butter.

  4. 4

    Add sea salt and sugar and stir again.

  5. 5

    Simmer shallots, stirring regularly, until they are deeply brown and reduced in volume by at least half. This should take between 30-45 minutes. If they begin to stick during cooking, add a splash of water to prevent browning and encourage softening.

  6. 6

    Once the shallots are greatly reduced, raise heat to medium-high and add rosemary, pepper and balsamic vinegar.

  7. 7

    Cook shallots for 6-8 minutes over medium-high heat, stirring constantly, until the vinegar has reduced and the shallots don’t look at all watery.

  8. 8

    When it’s finished cooking, serve with goat cheese, burgers or draped over sturdy salad greens. It will keep in the fridge for 7-10 day and freezes well for up to 6 months.

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