Best Method recommended method with best effort-to-efficacy tradeoff 1-2 months
Pantry Storage
- Do not wash before storage
- Place in mesh bag or basket
- Store in cool, dark, dry place (45-55°F ideal)
- Keep away from ethylene producers
- Never refrigerate whole causes sprouting and texture changes
Cut/Prepared storage method for produce that has been cut open (shorter duration, different handling) 3-5 days
Cut Shallots
- Store cut shallots in airtight container
- Refrigerate immediately
Long Term preservation methods like canning, dehydrating, pickling, fermenting 3-4 months
Pickled
- Peel and slice shallots
- Pack in jars with pickling brine
- Refrigerate or process for canning
Long-term preservation
- Dehydration Suitable for drying/dehydrating. Learn about dehydration
- Freeze drying Suitable for freeze drying. Learn about freeze drying
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Fun Facts
- Shallots are in the onion family but have a milder, sweeter flavor; they're often used in French and Asian cooking.
- Like garlic and onions, whole shallots need cool, dark, dry conditions—not the fridge.