Ready to infuse your savory dishes with a burst of briny, crunchy goodness? These Quick Pickled Shallots are the tasty little topping you are looking for. Pickled shallots come together in a matter of minutes and add a sweet, mild crunch to sandwiches, salads, appetizers, tacos and more!
Give this versatile condiment a try. You are going to love these briny, crunchy little bites! Keep reading for easy step-by-step instructions to prepare these Quick Pickled Shallots at home.
Why This Recipe Works
- These Quick Pickled Shallots come together in no time. No messy canning process required!
- The recipe calls for just a handful of simple ingredients.
- These pickled shallots bring briny crunch and mild flavor to just about anything you choose to pair them with.
- Shallots are the star of this recipe. They pickle very nicely and are a nice, mild change from red onions which are more common. The sliced shallot rounds are also smaller than sliced red onions so they are easier to use on top of small appetizers.
- Distilled white vinegar and water form the base of the quick pickling brine. Feel free to use apple cider or white wine vinegar in place of the distilled vinegar if you like.
- Peppercorns, sugar and salt provide just the right amount of flavor.
How to Make This Recipe
- Peel and slice the shallots thinly. Transfer to a jar.
- Heat the rest of the ingredients in a small saucepan until they just come to a simmer. Pour into the jar with the shallots. Ideally, let them sit for 30 minutes before serving.
- Slice the shallots thinly for the best flavor, texture and presentation.
- Let the quick pickled shallots sit for at least 30 minutes to give them a chance to brine before enjoying them.
Unlike pickled foods that have gone through a traditional canning process to become shelf stable prior to opening, quick pickles need to be stored in their brine, tightly sealed in the refrigerator.
They will keep for up to two weeks but will begin to lose their crunchiness over time. They are at their best within the first days.
Absolutely. Be sure to slice them really thin, and if you are using a whole onion, you may need to double the amount of brine.
Switch up the vinegar (try using apple cider or white wine vinegar in place of the white distilled). Or try switching and/or adding spices! You can add a dried bay leaf, dried oregano, mustard seeds, allspice berries, red pepper flakes for a little heat.....the options are endless!
Keep reading below for ideas for putting these pickled shallots to work in your kitchen.
How To Enjoy Quick Pickled Shallots
You are only limited by your imagination, but here are some ideas to get you started:
- Sprinkle on top of tacos
- Pile them on an open face sandwich or wrap
- Add to brats, hot dogs or hamburgers
- Use on top of your favorite salad for a briny crunch
- Try them on crackers or crispbread with this delicious Vegetarian Mushroom Pâté. A match made in heaven!
Looking for more quick pickling projects? Give these a try:
Quick Pickled Shallots
- 3-4 shallots sliced thin
- ½ cup distilled white vinegar
- ½ cup water
- 2 tablespoons granulated sugar
- 1 teaspoon black peppercorns
- ½ teaspoon salt
- Place sliced shallots in a small glass jar.
- Heat remaining ingredients in a saucepan over medium heat until simmering.
- Pour vinegar mixture into the jar with the shallots. Let sit at room temperature for at least 30 minutes before using. If you are not eating them immediately, cover and refrigerate the pickled shallots once the mixture has cooled to room temperature. Quick Pickled Shallots will keep in the fridge for up to 2 weeks.
If you loved this recipe, give it a star review! Also, snap a picture of your Quick PIckled Shallots and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.