Quick Pickled Shallots Recipe (2024)

Published: / Modified: by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

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Pickled shallots add a punch of flavor to tacos, grain bowls, sandwiches, and more. They’re easy to make and bound to become a staple in your kitchen!

Quick Pickled Shallots Recipe (1)

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Pickled veggies contribute a burst of sweet, salty, and tangy deliciousness to any dish. Once you start quick pickling vegetables, there’s really no going back. They’re something that you should always have in your fridge to elevate the flavor profile of your meals.

Red onions are my favorite veggie to pickle, and it recently dawned on me that shallots would be equally tasty. In fact, shallot rings are the perfect size and shape–small enough to be eaten in one bite but just big enough to still deliver a lot of flavor.

So with this realization, today’s quick pickled shallots recipe was born! With a simple brine of apple cider vinegar, peppercorns, sugar, and salt, these tangy shallots can be whipped up in no time with pantry ingredients that you have on hand.

Quick Pickled Shallots Recipe (2)

How to Pickle Shallots

  1. Peel the shallots, and slice into rings. Stuff them into a glass jar.
  2. In a saucepan over medium heat, whisk together the apple cider vinegar, sugar, salt, and pepper. Pour the brine into the jar with the shallots. Seal the jar and let them cool before transferring to the fridge.
  • Quick Pickled Shallots Recipe (3)
  • Quick Pickled Shallots Recipe (4)

Expert Tips

Before you scroll down to the recipe card, read through these tips so that you can make perfect pickled shallots.

  • Check out my tutorial on How to Cut Shallots if you’re wondering how to slice them into rings or half rings for this recipe.
  • You can use any type of glass jar or container for pickled shallots as long as it has an airtight seal and is big enough to fit the shallots.
  • The brine may not fully cover the shallots in the jar at first. This is normal. As the brine cools, the shallots will start to shrink down and should be covered by the brine by the time you put them in the fridge.
  • If you don’t have apple cider vinegar, feel free to sub red wine, sherry, or white vinegar. You can also add fresh herbs or other spices.
  • How long do pickled shallots last? They will keep for a couple of weeks or more in the fridge. Just be sure to keep the jar tightly sealed.

Pickled Shallot Uses

Enjoy pickled shallots on tacos, burgers, grain bowls, sandwiches, nachos, and cheese boards. You can also add them to salads or use them as base for dressings or dips.

Quick Pickled Shallots Recipe (5)

More Pickled Vegetable Recipes

If you love these pickled shallots, check out the Easy Refrigerator Pickled Asparagus Recipe, Quick Pickled Radishes with Sherry Vinegar, Pickled Red Cabbage, and Pickled Red Onions.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

📖 Recipe

Quick Pickled Shallots Recipe (6)

Quick Pickled Shallots

This simple recipe comes together quickly and uses a brine made from basic pantry ingredients.

5 from 3 votes

Print Pin Rate Save

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Resting Time: 30 minutes mins

Total Time: 45 minutes mins

Servings: 8 servings

Calories: 30kcal

Author: Lizzie Streit, MS, RDN

Equipment

Ingredients

  • 0.5 pound shallots - 3 to 4 shallots; peeled and sliced into rings
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon whole peppercorns - can use black or tri-color

Instructions

  • Slice the shallots crosswise into thin rings. Stuff them into a glass jar that's big enough to fit all of them.

  • In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved. Remove from heat and pour the brine over the shallots in the jar. The brine may not fully cover the shallots, but they will shrink down as they pickle.

  • Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool. Enjoy immediately after cooling or transfer to the fridge for later use. Pickled shallots will keep in the fridge for at least a couple of weeks.

Notes

  • Sub red wine, sherry, or white vinegar for apple cider vinegar. You can also add herbs and spices to the brine if desired.
  • Add to cheese boards, tacos, grain bowls, burgers, and more.

Nutrition

Serving: 0.25cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

Happy pickling! – Lizzie

More Pickles and Preserves

  • Quick Pickled Kohlrabi Recipe
  • Jalapeño Relish
  • Blueberry Chia Jam
  • Quick Pickled Red Onions (No Cook)

Reader Interactions

Comments

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  1. Janna

    Why haven’t I thought of pickled shallots before?? I think I would eat these on so many things! Yum!!!

    Reply

    • Lizzie Streit, MS, RDN

      Right?! They are so delicious and versatile!! Thanks for commenting!

      Reply

  2. Deb Bonham

    Quick Pickled Shallots Recipe (11)
    So good. I just switched to WFPB-FF diet and most of my food so far has been kind of bland and mushy. I made a batch of your quick pickled shallots yesterday, substituing agava syrub for sugar, and the shallots added so much ‘zing’ and crunch to both my meals. Making a double batch today plus trying with red oinins and radishes. Thank you!

    Reply

    • Lizzie Streit, MS, RDN

      That’s great! I’m so glad to hear that these shallots have improved your meals. Thanks for leaving a comment!

      Reply

Quick Pickled Shallots Recipe (2024)

FAQs

Do you have to dry shallots before pickling? ›

Re: Do you need to dry shallots before pickling them? Dry them a bit and yes salt overnight is important.

What is a good substitute for pickled shallots? ›

Using yellow onions in place of shallots would be especially great if the recipe is whole-roasting the shallots or pickling them. The yellow onion will act very similarly in either case, becoming melted and creamy when roasted and perfectly tangy in a brine.

Why do you salt shallots before pickling? ›

Salt is a very important component when pickling, as it helps prevent the production of harmful bacteria by drawing out moisture. There are two types of 'salting'. Dry salting prior to the pickling process (which the recipe below uses) or wet salting, which uses a brine as part of the pickling process.

Which shallots are best for pickling? ›

An award-winning Shallot great for pickling. Golden Gourmet Shallot Sets are an excellent choice for pickling. With high yield and golden brown skin, this Dutch variety can be planted early in the season too.

How long do you leave shallots before pickling? ›

Once peeled, layer in a bowl and sprinkle each layer with salt. Cover and leave overnight or up to 24hrs. 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.

How long do shallots need to dry? ›

Dry the bulbs fully before storing. Lay them out in a single layer on wire racks or slatted trays, so air can circulate beneath. Leave them outdoors in full sun to dry for about two weeks or in a greenhouse or well-ventilated shed if the weather is damp. When ready for storing, all the foliage should be dry and papery.

Why do you soak shallots in vinegar? ›

It comes from the same compounds in onions that will make you cry when you chop them. When you leave the shallots to soak in vinegar, the bad-aftertaste compounds leave through the cut surface of the vegetable.

Why do chefs use shallots instead of onions? ›

Why do chefs use shallots instead of onions? Some chefs favor shallots because their subtle allium flavor doesn't as easily overpower other flavors in a dish. That said, both onions and shallots are commonly used in professional kitchens, often even in conjunction.

What is the difference between pickled onions and pickled shallots? ›

What's the difference between pickled shallots and pickled onions? Onions and shallots are both members of the allium family, but shallots grow in smaller bunches and pack less of a flavor punch. Since shallots are smaller, they're helpful for small-batch recipes like this one.

Do you soak shallots in salt water before pickling? ›

In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again.

Why can't you pickle with iodized salt? ›

Table salt is safe to use for canning. However, it usually contains anticaking additives that may make the brine cloudy or produce sediment at the bottom of the jar. Iodized salt is not recommended for any home food preservation because it may cause darkening, discoloration, or spotting.

Why boil vinegar for pickling? ›

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Which is the best vinegar for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Why are my pickled onions mushy? ›

If your onions are too soft or mushy, that likely means that they cooked a bit too long before being removed from the heat. If the onions are sliced too thinly they are also more likely to be softer after pickling.

Do you need to dry onions before pickling? ›

Now roll your bald onions in salt and leave in a bowl overnight, rinsing the salt away in the morning before patting dry. Although this stage is optional, the salt-and-rinse method will extract moisture from within the onion and you will be rewarded with a crisper, crunchier, firmer pickle in the long run.

Do you dry onions before pickling? ›

In the morning, tip the onions into a colander and pat with kitchen towel to dry out as much as you can. Prepare the pickling vinegar. (If you'd like to include additional spices such as bay leaves, cardamom or chilli, go ahead ‐ ensuring that you use no more than 1tbsp of spice in total.)

Why do you dry shallots? ›

It's all about ripening the skins. Onions and shallots with a crisp, hard layer of outer skins store for ages. To make sure they have this and are ready for harvest they need to be properly dried.

References

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