Want to know a chef secret? Having super-flavorful condiments on hand like these tangy and sweet pickled shallots is one of the quickest and easiest ways to add flavor to a dish. The best part…they’re easy to make, ready to eat in less than thirty minutes and endlessly riffable.
Quick pickled shallots are one of those ingredients that I like to always keep on hand. They pack a ton of flavor, they’re easy to make and they last for weeks in the fridge.
This recipe is my baseline but you can always mix it up a bit. Throw in some sliced jalapeños for a kick of heat. Add a few sprigs of fresh herbs like thyme and rosemary for an herbaceous note. Mix and match different vinegars like apple cider, champagne or sherry vinegar. The possibilities are endless!
Whether you add them into your favorite salads, tacos and bowls or serve them with your next Charcuterie & Cheese Board, these quick pickled shallots will add the perfect pop of acidity to any dish!
Ingredients You’ll Need
Here’s every thing you need to make pickled shallots: 8-10 large shallots, rice wine vinegar, salt, black peppercorns and mustard seeds.
*See recipe card for additional notes and ingredient substitutions.*
Recipe Step by Step:
Step 1. Make a Quick Brine
Simmer the brine ingredients all together for ten minutes. While the brine is simmering thinly slice the shallots and pack them into a mason jar.
Step 2. Steep and Cool
Pour the brine over shallots. Let steep at room temperature until cool–about an hour.
Step 3. Store
Store the pickled shallots in the refrigerator for up to 1 month.
Pro Tip: Use this same brine and technique to quick pickle other ingredients like; red onion, radishes, baby turnips, cabbage, jalapeños and cucumbers.
How to use pickled shallots:
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Quick Pickled Shallots
- 8-10 large shallots
- 1 cup rice wine vinegar see notes for alternate vinegars
- ½ cup water
- 2 teaspoon kosher salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- First make the brine; in a small sauce pan bring the vinegar, water, salt, peppercorns and mustard seeds to a low simmer. Simmer for 10 minutes.
- While the brine is simmering, thinly slice the shallots with a sharp knife or mandoline. Pack the sliced shallots into a medium sized glass mason jar.
- Pour the brine over the shallots, let sit at room tempurature until cool. Store, tightly sealed, in the refridgerator for up to one month.
- Vinegar: Rice wine vinegar is sweeter than most vinegars. If you’re going to substitute a different vinegar add 2 tsp of sugar to the brine. Apple cider, red wine, champagne, white wine and sherry vinegar all work great.
- Pickled shallots will stay fresh in the refrigerator for up to one month.
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