Quick Pickled Shallots
These tangy and sweet pickled shallots add a pop of flavor to any dish. They're quick, easy to make and endlessly riffable!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: condiment
Cuisine: American
Servings: 8
Calories: 27kcal
- 8-10 large shallots
- 1 cup rice wine vinegar see notes for alternate vinegars
- 1/2 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.
Ingredient Notes and Substitutions:
- 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.
Storing:
- Pickled shallots will stay fresh in the refrigerator for up to one month.
Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg