Pickled Shallots

Quick and easy Pickled Shallots require only 10 minutes of hands-on time before going in the fridge to chill.  Use in sandwiches, wraps, salads, to add a bit of zippy brightness. 

All the soul wants us to do is to be alive as possible. ~Mark Nepo

Hello, new favorite condiment! If you’ve been here a while, you’ll know how much we use our recipe for quick pickled onions, in just about everything, but today, little punchy Pickled Shallots get front and center stage. Shallots pack a punch of flavor in their tiny little bodies, even more concentrated than an onion! And that is why they make a great condiment, brightening up dishes with a sharp pop of flavor.

How to make Pickled Shallots:

Step 1: Slice shallots thinly and place in a small saucepan.

Step 2: Add white vinegar and water. Tip: using white vinegar will enhance the shallot’s beautiful hue.

Step 3: Add sugar and salt.

Step 4: Add peppercorns and bay leaves.

Step 5: Bring to a simmer.

Step 6: Cool and store in a jar in the fridge.

These will keep 2-3 weeks in the fridge!

Enjoy the Pickled shallots… I know you’ll find many uses for them! I love them in falafel pitas, in tacos and burritos or with enchiladas, tossed into salads and pasta salads, and grain salads. Over avocado toast! Use them in anything that needs a little brightness or tanginess.

xoxo

Sylvia

Other Recipes you may like: 

• Pickled Red Onions
• Quick Pickled Vegetables
• Quick Pickled Zucchini and Summer Squash
• Moroccan Pickled Eggplant

Pickled Shallots

★★★★★ 5 from 1 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 5
• Cook Time: 10
• Total Time: 15 minutes
• Yield: ½ cup 1x
• Category: pickled, preserved
• Method: stovetop
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

Quick and easy Pickled Shallots require only 10 minutes of hands-on time before going in the fridge to chill.  Use in sandwiches, wraps, salads, to add a bit of zippy brightness.

---

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup sliced shallots (about 2 shallots)
• 1/3 cup white vinegar
• 1/4 cup water
• 1/8 teaspoon salt
• 2 teaspoons sugar or honey
• 1 teaspoon peppercorns
• 2–3 bay leaves (fresh are pretty)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place sliced shallots, vinegar, water, salt and sugar in a small pot and bring to a simmer, stirring until sugar is dissolved.
2. Stir in peppercorns and bay leaves.
3. Turn heat off.
4. Let cool, then chill in a sealed jar in the fridge.

---

Notes

Pickled shallots will keep up to 3 weeks in the fridge.

Feel free to add fresh herbs to the cooled shallots – cilantro, dill, tarragon, oregano, thyme, etc.

Feel free to embellish with whole spices- coriander seeds, cumin seeds, fennel seeds, caraway, nigella, etc.

Nutrition

• Serving Size:
• Calories: 14
• Sugar: 1.8 g
• Sodium: 38.1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0.4 g
• Protein: 0.3 g
• Cholesterol: 0 mg

Keywords: pickled shallots, quick pickled shallots