How to Pickle Shallots

Find out how to pickle shallots with Sarson's easy pickling recipe. Get inspired by our many mouth-watering recipes using vinegar.

Make this using Sarson’s Malt Pickling Vinegar.


  • 500g shallots onions
  • 25g table salt
  • 450ml Sarsons Pickling vinegar
  • 100g granulated sugar
  • 5 dried chillies
  • 5 bay leaves


  1. Put the shallots in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.
  2. Once peeled, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs.
  3. Meanwhile pour the vinegar, sugar, chillies and bay leaves into a saucepan, bring to the boil then remove from the heat and set aside to allow the spices to infuse.
  4. The following day rinse the shallots well and pat dry. Pack them into sterilised Kilner® Jars then use a jug to pour over the vinegar, including the chillies and bay.
  5. Seal and allow to mature for 4-6 weeks.

Lots more Sarson’s stuff

The Malt Process

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

Sarson’s craftsmanship

Pickling Made Easy

From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.

Make your own pickle