Easy Pickled Shallots

This quick Pickled Shallots recipe is a fast and easy way to create a delicious garnish for eggs, tacos, sandwiches, and more. This 10-minute flavor-packed recipe will become your new go-to homemade condiment.

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These tasty pickled shallots are the homemade flavor enhancer that tastes amazing on almost all savory dishes. Give me 10 minutes, and I’ll introduce you to your new favorite recipe.

How to Use Pickled Shallots

Just like pickled onions, they’re good on almost everything! They’re fantastic on egg dishes like Make-Ahead Scrambled Eggs, Gluten-Free Quiche, and Dairy-Free Frittata.

Put a few on top of savory dishes like Air Fryer Chicken Quesadillas, Instant Pot Mexican Rice, Lentil Nachos, Chicken Salad With Dill, Instant Pot Potato Salad, or Homemade Ramen Noodle Bowls.

Pro Tips/Recipe Notes

• You can sub in your favorite vinegar if you don’t have apple cider vinegar on hand. Unseasoned rice vinegar, red wine vinegar, or using only white vinegar will all work.
• Honey can be used in place of sugar. 
• Add in one bay leaf and a pinch of coriander seeds for a delicious flavor variation.
• Transfer to the fridge after 12 hours.
• If you keep them in a container with a tight-fitting lid (like a mason jar), they’ll store in the fridge for up to 3 weeks.

More Quick Pickle Recipes You’ll Love

• Encurtido
• Refrigerator Dilly Beans
• Quick Pickled Cauliflower
• Cucumber and Onion Salad
• Refrigerator Pickled Beets
• Canning Dill Relish
• Spicy Pickled Onions

Print Recipe

Pickled Shallots Recipe

Prep Time5 mins

Cook Time5 mins

Resting Time12 hrs

Total Time12 hrs 10 mins

This 10-minute flavor-packed recipe will become your new go-to homemade condiment.

Servings: 1.5 cups

Course: Condiments

Cuisine: American

Keyword: how to pickle shallots, quick-pickled shallots

Calories: 12kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• ▢ 1.5 cup shallots {sliced}
• ▢ 1/4 cup apple cider vinegar
• ▢ 1/4 cup white vinegar
• ▢ 1/4 cup water
• ▢ 2 tsp kosher salt
• ▢ 1 tsp sugar
• ▢ 1/8 tsp whole peppercorns
• ▢ 1/4 tsp red pepper flakes {optional}

Equipment

• Mixing bowl
• Cutting Board
• Knife
• Silicone spatula
• Saucepan

Instructions

• Thinly slice shallots and place in a mixing bowl or clean canning jar.
• Sprinkle peppercorns and {optional} red pepper flakes over the shallots.
• In a saucepan, bring water, vinegar(s), salt, and sugar to a boil. Once it has boiled and the sugar has dissolved, remove from heat.
• Slowly pour the liquid over the shallots. Stir. Note: the brine may not cover all the shallots at first.
• Cover the bowl or canning jar and keep it at room temperature for 12 hours and then transfer to the fridge.

Notes

Optional seasonings - bay leaf, coriander, or mustard seeds.

Will keep in the fridge for 2-3 weeks.

You can sub in your favorite vinegar if you don't have apple cider vinegar on hand. Unseasoned rice vinegar, red wine vinegar, or using only white vinegar will all work.

Nutrition Facts

Pickled Shallots Recipe

Amount Per Serving (1 tbsp)

Calories 12 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 196mg9%

Potassium 52mg1%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 7IU0%

Vitamin C 1mg1%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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8 Cup Measuring Cup

Silicone Spatula

Prep Once Cook Twice (cookbook)