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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
Other Recipes you may like:
- Pickled Red Onions
- Quick Pickled Vegetables
- Quick Pickled Zucchini and Summer Squash
- Moroccan Pickled Eggplant

Pickled Shallots
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: ½ cup 1x
- Category: pickled, preserved
- Method: stovetop
- Cuisine: American
- Diet: Vegan
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
- 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)
Instructions
- Place sliced shallots, vinegar, water, salt and sugar in a small pot and bring to a simmer, stirring until sugar is dissolved.
- Stir in peppercorns and bay leaves.
- Turn heat off.
- 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
Just as nice as the pickled red onion.
★★★★★
Excellent. Hard to live without once you try them!