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Whole Pickled Sumac Shallots

Whole pickled shallots in a sweet and sour brine.
Prep Time20 mins
Pickling Time (Refrigerator)7 d
Total Time7 d 20 mins
Course: Appetizer, Mezze
Cuisine: Italian, Mediterranean, Middle Eastern
Keyword: pickle, pickled onion, pickles, shallot, shallots, sumac
Author: The Elegant Economist
Cost: $4


  • Canning Jar(s)
  • Canning Weight


  • 15-20 small shallots peeled and ends removed
  • 1 cup white vinegar
  • 2 Tbsp balsamic vinegar optional, adds depth of flavour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 2 Tbsp kosher salt
  • 4 cloves garlic sliced
  • 1 tsp white peppercorns black can be substituted
  • 1 tsp coriander seed
  • 1 tsp sumac
  • 2 bay leaves


  • Peel and trim the ends of the shallots, but leave whole.
  • Place vinegar, balsamic, sugars, and salt in a small saucepan. Over medium heat ensure that the sugar and salt are dissolved. Add the shallots and bring to a boil. Once boiling, remove from heat.
  • Place garlic, peppercorns, coriander seed, sumac, and bay leaves in your canning jar. Pour shallots and brine into jar. Place a canning weight over your shallots.
  • Close jar and place in the refrigerator. Leave for seven days. After seven days, test a larger shallot to ensure it is pickled all the way through - if so, you can serve.