Pickled Shallots Recipe
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.
Servings: 1.5 cups
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
Serving: 1tbsp | Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg