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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.
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, Instant Pot Chicken Tacos, Chicken Salad With Dill, or Instant Pot Potato Salad.
Storage
After 12 hours, transfer the jar of shallots to the fridge. If you store them in a container with a tight-fitting lid (like a mason jar), they’ll keep in the fridge for up to 3 weeks.
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 also 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.
- If you have leftover raw shallots, try them in Greek Yogurt Egg Salad, Lemon Garlic Pasta, or Chicken and Bacon Risotto.
Pickled Shallots Recipe
Ingredients
- 1.5 cup shallots {sliced}
- 1/8 tsp whole peppercorns
- 1/4 tsp red pepper flakes {optional}
- 1/4 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 2 tsp kosher salt
- 1 tsp sugar
Instructions
- Thinly slice shallots and place in a mixing bowl or clean canning jar.1.5 cup shallots
- Sprinkle peppercorns and {optional} red pepper flakes over the shallots.1/8 tsp whole peppercorns, 1/4 tsp red pepper flakes
- 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.1/4 cup water, 1/4 cup apple cider vinegar, 1/4 cup white vinegar, 2 tsp kosher salt, 1 tsp sugar
- Slowly pour the liquid over the shallots. Stir. Note: the brine may not cover all the shallots at first. That is ok.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
