Keeping a jar of pickled shallots on hand adds a bright pop of flavor and crunchy texture to everything from sandwiches and salads to grain bowls, tacos, and pasta dishes.
Learn how to make pickled shallots with this easy pickled shallot recipe. Only 3 ingredients needed! You can buy jarred shallots at the supermarket, but store-bought pickled shallots are often too sweet, bland, or contain many unnecessary additives.
Ingredients include your choice of vinegar, sugar, and a little sea salt for balance. Optional spices can be added, but are not required.
After extensive testing, we found that a simple brine works best, as shallots naturally provide plenty of flavor on their own, without interfering with the mild sweetness of onions.
Uses for pickled shallots
Pickled shallots are incredibly versatile. Here are some delicious methods I use.
Serve it on a pork plate and enjoy the contrast of sweetness and sourness. Add it to salads like Greek salad, Italian chopped salad, potato salad, and pasta salad. Make it layered on sandwiches and wraps like hamburgers, steak sandwiches, and traditional turkey and cheese. Use as a topping for pizza, flatbread, and focaccia. Spoon it over tacos, grilled meats, roasted vegetables, or rice bowls for an easy boost of flavor.
How to pickle shallots
Making quick pickled shallots takes about 10 minutes of active work in the kitchen. This does not include the recommended soaking time. We strongly recommend waiting 24 hours, but it is not guaranteed. Use it when you need it.
Foodie and Wine has plenty of pickle recipes. A few other things to try include pickled cucumbers, pickled red onions, and pickled jalapeños.
Recipe variations and tips
Cut the shallot into thin rounds or half moons. Both are beautifully finished. Customize your brine by adding fresh herbs like garlic, pepper, mustard seeds, bay leaves, and thyme. Use whatever vinegar you like. Distilled white vinegar provides the cleanest flavor, while apple cider vinegar or red wine vinegar add a slightly deeper flavor. For the best texture, pour the brine over the shallots while they are hot. Be sure to use heat-resistant glass bottles. If you have leftover shallots on hand, they are also delicious roasted or caramelized.
canned pickled shallots
You can also adapt this recipe for canning pickled shallots, but be sure to follow USDA-approved canning guidelines to ensure safe acidity levels and proper storage.
pickled shallots
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Quantity: 1 bottle
calorie: 486kcal
Fee: $3.00
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Instructions
Add vinegar, sugar, and salt to a small nonreactive saucepan and heat over medium heat until sugar and salt dissolve. Stir occasionally.
Remove the pot from the heat, add the shallots and stir. Cover and soak in salted water for 30 minutes.
Store pickled shallots and brine in an airtight container for up to 1 week. (*Note 2)
Precautions
Note 2 – Once bottled, marinate for at least 24 hours if possible. The longer it marinates, the more flavor it develops.
nutrition
calorie: 486kcal | carbohydrates: 110g | protein: 6g | fat: 0.5g | Saturated fat: 0.04g | Polyunsaturated fats: 0.1g | Monounsaturated fats: 0.03g | sodium: 338mg | potassium: 852mg | fiber: 7g | sugar: 90g | Vitamin A: 9IU | Vitamin C: 19mg | calcium: 99mg | iron: 4mg
