This recipe for Pickled Shallots is quick and easy, but even a small taste packs quite a flavorful punch. Pickled Shallots are a wonderful alternative to pickled onions as they taste a bit sweeter and milder, but are just as versatile.
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Making Pickled Shallots is a quick and easy process, but it produces an incredibly flavorful product which will elevate any dish they are added to.
They taste delicious served on salads, sandwiches, soups, and more. Try Pickled Shallots with a Caesar Salad, Veggie Sandwich, or Chicken Tortilla Soup.
They have a taste similar to Pickled Onions; however, I personally prefer their milder, sweeter flavor. The taste of shallots reminds me more of a cross between an onion and garlic.
Pickled Shallots is a healthy addition to any meal, and they pack a punch of flavor too. I recommend trying this simple recipe if you are interested in finding new ways to elevate everyday dishes.
Why This Recipe Works
Pickled Shallots are quick and easy to prepare. They are ready to eat in just one hour and only require 4 ingredients.
This recipe is healthy and low in calories, however pickled shallots add a ton of flavor!
These are a very versatile topping. While they are delicious right out of the jar, you can also use them on dishes like fish tacos, burgers, salad, pizza and flatbread, sandwiches, pitas, wraps, and kofta.
How To Make Pickled Shallots
Ingredients
- Shallots: you will need about a half of a pound of shallots.
- Distilled Vinegar: you can use other types of vinegars to change the flavor slightly. Apple cider or rice wine vinegar are great alternatives.
- Salt: pickling salt will give you the best results but kosher salt without additives can be used, as can table salt.
- Sugar
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Peel the shallots and trim the ends. Cut into 1/4-inch to 1/2-inch thick rings or slices.
Create!
Place the shallots in a 16 ounce canning jar or glass jar with a lid.
Bring the vinegar, salt and sugar to a boil in a sauce pan. Once the salt and sugar are dissolved, remove the pan from the heat.
Pour the hot vinegar over the shallots.
Place the lid on the jar and chill in the refrigerator for at least an hour before using.
Present!
Serve, as desired.
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled shallots.
- You can also add herbs and spices to your pickled shallots.
- Store tightly covered in the refrigerator up for 2-3 weeks.
FAQ’s
How Long Do Pickled Shallots Last?
Pickled shallots will last 2-3 weeks in the refrigerator. They are at their best quality the first week.
Recipes To Use With Pickled Shallots
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Pickled Shallots
Ingredients
- 1/2 pound shallots (peeled, trimmed, and cut into 1/4-inch thick slices)
- 1 1/2 cups white vinegar (see notes)
- 1 teaspoon pickling salt (see notes)
- 1 teaspoon sugar
Instructions
- Place the shallots in a canning jar or glass jar with a lid.1/2 pound shallots
- Bring the vinegar, salt and sugar to a boil in a sauce pan. Once the salt and sugar are dissolved, remove the pan from the heat.1 1/2 cups white vinegar, 1 teaspoon pickling salt, 1 teaspoon sugar
- Pour the hot vinegar over the shallots.
- Place the lid on the jar and chill in the refrigerator for at least an hour before using.
Notes
Tips and Techniques
- You can use different types of vinegar to enhance the flavor of pickled shallots.
- You can also add herbs and spices to your pickled shallots.
- Store tightly covered in the refrigerator up for 2-3 weeks.
