Quick Pickled Shallots are an easy condiment that will jazz up many different dishes. These are so easy because the refrigerator does all the work! If you are new to quick pickling or have never tried it before, this is an easy recipe for pickled shallots to get you started!
Quick Pickled Shallots
If you have been to many Mexican restaurants, then you are probably at least a little bit familiar with pickled onions. They are used as a garnish, and they add a nice acidic kick to help balance out the richness that Mexican dishes can be known for. You will also see sour cream used for the same reason.
Why You Should Make Easy Pickled Shallots
Can you pickle shallots? Yes you can! If you can pickle onions, then why not shallots? Their gentle and milder flavor takes well to all sorts of seasonings, and they are so easy to make that you can always have a jar in your refrigerator ready to add to all sorts of dishes.
I also happen to love them because they are a departure from the usual pickled onions. I love to do something a little different when I can!
Pickled Shallot Ingredients
All this takes are just a few easy to find ingredients!
- Whole Black Peppercorns
- Granulated White Sugar
- Dried Bay Leaf
- Rice WIne Vinegar
Equipment Needed For Pickling Shallots
To make these easy pickled shallots, you will need:
- 8 ounce jar with a tight fitting lid (or larger if you are making a bigger batch).
- Small saucepan for cooking the pickling brine.
- Knife for cutting the shallots.
No need for any fancy equipment for this recipe. I do recommend a good quality sharp knife, though. Cutting anything with a dull knife will increase your chances of cutting yourself while working.
How To Pickle Shallots
This is so easy, because your brine and some time in the refrigerator do the work to make this pickled shallot recipe!
- Slice the shallots.
- Add them to a glass jar.
- Boil the pickling brine.
- Add the brine to the jar.
- Wait at least 24 hours, and you have quick pickled shallots!
With this basic recipe, you will have a wonderful condiment that has many uses.
How To Slice a Shallot
While there is not any special technique used, I am going to talk about how to cut a shallot. Most of the time when shallots are used in cooking, they are finely diced rather than being sliced. For this recipe, they are going to be sliced.
Shallots are smaller than an onion, and have a bulbous shape somewhat similar to garlic, but more elongated and tear drop shaped.
Once you peel them, you may notice that shallots have cloves just like garlic, and each clove has layers just like an onion.
I don’t find that cutting shallots is any harder than cutting an onion.
Here are the basic steps for cutting a shallot:
- Peel away the papery skin from the outside of the shallot, and then from each clove.
- From this point, you can slice the shallot clove. If the clove is too round to safely slice, cut it in half lengthwise and then thinly slice each half of the clove.
For the purposes of quick pickling, the slices don’t need to be paper thin. You don’t want them too thick either. Around a quarter of an inch or a little less is just fine for this recipe.
Pickled shallots will last in the refrigerator for two to four weeks.
You can certainly use a different type of vinegar. I recommend something that does not have a strong flavor on its own, such as white balsamic, white wine vinegar, or champagne vinegar.
Yes! All you need to do is double or even triple the amount of the ingredients, and either use a larger jar or more than one smaller jar.
This recipe is quite versatile! Here are a few ideas for changing up your pickled shallots:
- Fresh Thyme
- Mustard Seeds
- Pink Peppercorns
- Star Anise
- Cumin Seeds
- Dried Chilies
Pickled Shallot Uses
I love using Quick Pickled Shallots to add a little punch to dishes. Here are some suggestions:
- Add to a salad
- Sandwich or burger topping
- Add to a Charcuterie Board or Appetizer Platter
- Topping for Tacos
- Add to a creamy soup for an acidic bite
As you can see, these can be used a number of different ways. Pickled shallots may be used in the same way you might use pickled red onions. They are good on top of a zucchini mushroom frittata, or with slow cooker beef tacos.
If you are reading this, I want to thank you for stopping by. I hope you love these Quick Pickled Shallots! If you tried this recipe, I’d love to hear how it turned out! You can leave a rating or comment below.
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These Quick Pickled Shallots are a great topping for soups, burgers, tacos, frittata, or sandwiches. They also make a nice addition to an appetizer platter!
- 1 Shallot, medium sized (about 1/2 to 3/4 cup yield when sliced)
- 1/2 cup Water
- 3 Tbsp Rice Vinegar
- 12 Whole Black Peppercorns
- 1 Large Bay Leaf
- 2 Tsp granulated Sugar
- 1 tsp Salt
- Peel the skin from the shallot and separate the cloves.
- Heat small saucepan on medium high heat and add the 1/2 cup of water, 3 Tbsp of rice vinegar, 12 peppercorns, bay leaf, 2 tsp of sugar, and 1 tsp of salt to the saucepan.
- While the brine heats, slice each clove of the shallot into 1/4 inch thick slices.
- Place the shallot slices into a 6 ounce glass jar with a tight fitting lid.
- When the brine has reached a boil, turn down the heat and allow it to simmer for about 3 minutes.
- After simmering, turn off the heat and slowly pour the brine into the jar over the shallots.
- Screw the lid onto the jar and allow to refrigerate at least 24 hours before using.
There are a number of ways to change this recipe up a little for a different flavor: apple cider vinegar, fresh thyme, whole cumin, cardamom pods, champagne vinegar. The list is endless!
If you find that you have more brine than you can pour into the jar, you can either pour everything into a slightly larger jar, or remove some of the shallot slices in order for all the brine to fit in the jar.
These quick pickled shallots will keep for about four weeks in the refrigerator.
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 293mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 0g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.