Recipe sourced from

Yields 1 cup


  • 1 cup sliced shallots (about 2-3 shallots)
  • 2/3 cup white vinegar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 4 teaspoon sugar or honey
  • 2 teaspoon colored or black peppercorns
  • 4–6 bay leaves (fresh ones look pretty)
  • Optional: Fresh cilantro, dill, tarragon, oregano, thyme, etc. (*add after shallot cool)
  • Optional: Coriander seeds, cumin seeds, fennel seeds, caraway, nigella, red pepper flakes (*add after shallot cool)


Place sliced shallots, vinegar, water, salt and sugar in a small pot and bring to a simmer, stirring until sugar is dissolved.

Stir in peppercorns and bay leaves. Turn heat off.

Let cool, then chill in a sealed jar in the fridge.