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Featured image of Quick Pickled Shallots.

Quick Pickled Shallots

These Quick Pickled Shallots are easy to make and will bring a sweet, briny crunch to a variety of savory dishes!
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Course: appetizers, condiments
Cuisine: Nordic, Scandinavian, Swedish
Keyword: easy quick pickled shallot recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 8 servings
Calories: 23kcal
Author: Kristi

Ingredients

  • 3-4 shallots sliced thin
  • ½ cup distilled white vinegar
  • ½ cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon black peppercorns
  • ½ teaspoon salt

Instructions

  • 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.

Notes

To store:  Once the pickled shallots have cooled to room temperature, tightly seal in a jar and transfer to the refrigerator.  They will keep for up to 2 weeks but are at their best within the first 5-7 days.
 

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg