Sweet and Sour Shallots

Michael Anthony Shares his recipe for sweet and sour shallots from his cookbook, 'V is for Vegetable.'
Sweet and Sour Shallots

Maura McEvoy

This amazing condiment can enliven grilled, fried, steamed, and raw foods. It enhances and amplifies the shallots’ inherent qualities. Since the shallots are cooked with vinegar, the condiment keeps for a long time and is a great homemade preparation to brighten all sorts of dishes, such as fried oysters.

V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.


  • 1 1/4 Pound shallots, finely chopped
  • 1 Cup port
  • 1 Cup red wine vinegar
  • Salt and pepper, to taste


Combine the shallots, port, vinegar, salt, and pepper in a medium saucepan. Simmer, stirring occasionally, until the liquid is evaporated, about 45 minutes. Let cool, then transfer to a covered container. The shallots will keep, refrigerated, for about 2 weeks.

Shallot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Shallot Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.