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You are here: Home / Recipes / Condiments / Pickled Shallots

Pickled Shallots

Published January 10, 2022 by Lauren Vavala

Thanks for sharing!

Pickled shallots with text overlay.
Pickled shallots with text overlay.
Pickled shallots with text overlay.
Two images of pickled shallots with text overlay between them.

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.

Pickled shallots in a mason jar with a small fork lifting some up and whole shallots around the jar.

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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

Ingredients needed to make pickled shallots on a marble background with text overlay.

  • 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!

Overhead of slices of raw shallots in a glass jar.

Place the shallots in a 16 ounce canning jar or glass jar with a lid.

Slices of shallots with hot vinegar poured over them.

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!

Pickled shallots in a jar with a lid and whole shallots around the jar.

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

Pizza Bianca (White Pizza) with Sun-dried Tomatoes and Broccoli
Pizza Bianca, also commonly referred to as White Pizza, is a sauce-less pizza topped with a combination of Italian cheeses. This recipe has added sun-dried tomatoes and broccoli and is made on a low carb cauliflower crust to give it even more amazing flavor, although any pizza crust can be used.
Get The Recipe
close up of a pizza bianca on a cauliflower pizza crust with one slice pulled away some
Vegetarian Sweet Potato Black Bean Tacos
Vegetarian tacos are loaded with flavor. These Sweet Potato Black Bean Tacos are super easy to prepare and stuffed with spiced sweet potatoes, black beans and a zesty avocado salsa for intense flavor. Additional topping suggestions are included to suite all tastes. Enjoy these tacos for your next Meatless Monday, Taco Tuesday or any other day of the week.
Get The Recipe
Sweet potato black bean tacos on a white plate close up
Spinach Sandwich
This Roasted Red Pepper Spinach Sandwich is a healthy, delicious, vegetarian lunch option.  It's easy to make, loaded with flavor, and packs well.
Get The Recipe
A Roasted Red Pepper Spinach Sandwich Cut in Half on a White Plate

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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Close up of pickled shallots in a mason jar with a small fork lifting some up.
Print

Pickled Shallots

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.
Course Condiments
Cuisine American, Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 31kcal
Author Lauren Harris

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 31kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 295mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

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Filed Under: Condiments, Recipes, Side Dishes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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