Taking all of about ten minutes to prepare, these quick pickled shallots with just five pantry-friendly ingredients add the perfect punchy crisp zing to all sorts of dishes. Most of the time there is a jar of pickled shallots on hand in my fridge to add a little briny crunch on the fly.
Use them as a topper for leafy green salads. Tuck them into a tuna fish, chicken or egg salad sandwich for a punch for "bright". Add them to deviled eggs. Perfect as a topper to cheeseburgers or hotdogs. Add them to your favorite pasta salad or diced in coleslaw. Tuck them into a taco or use in a grain bowl.
Pickled shallots are made by soaking fresh shallots in a brine of vinegar, sugar and salt. Here I've added a bay leaf for extra seasoning, but thyme or rosemary would also be a good choice. I've use unseasoned rice wine which is slightly sweeter than white wine or apple cider vinegar to enhance the naturally sweet flavor of shallots.
Ingredients
- shallots
- unseasoned rice vinegar
- sugar
- kosher salt
- bay leaf
See recipe card for quantities.
Jump to RecipeInstructions
Add sliced shallots to a glass jar that holds 12 oz. or more.
Add the vinegar, salt, sugar and bay leaf to a small saucepan. Bring it to a boil, then reduce heat to a simmer, stirring until sugar and salt have dissolved.
Pour brine over the shallots. Let cool, serve or store in the refrigerator for up to 7 days
Substitutions
- Bay Leaf - use a few sprigs of thyme or rosemary instead
- Shallots - red onion can be used in place of the shallots
- Make it spicy - add a few slices of fresh jalapeño
- Rice Wine Vinegar - use white wine vinegar or apple cider vinegar instead
Equipment
- small saucepan
- 12 ounce or larger jar or non-reactive container
Storage
Quick pickled shallots will keep in the refrigerator for up to two weeks or even longer.
🍽️ Recipe
Quick Pickled Shallots
Equipment
- small saucepan
- 12 ounce lidded jar or non-reactive container
Ingredients
- 3 - 4 shallots peeled and sliced thin
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 3 teaspoons kosher salt
- 1 bay leaf
Instructions
- Add sliced shallots to a glass jar that holds 12 oz. or more.
- Add the vinegar, salt, sugar and bay leaf to a small saucepan. Bring it to a boil, then reduce heat to a simmer, stirring until sugar and salt have dissolved.
- Pour brine over the shallots. Let cool, serve or store in the refrigerator for up to 7 days
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