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.
- If you have leftover raw shallots, try them in Greek Yogurt Egg Salad, Lemon Garlic Pasta, or Chicken and Bacon Risotto.
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
Pickled Shallots Recipe
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}
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
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