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. 

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. #pickledshallots

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.

thinly sliced shallots in a saucepan

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

add sugar to the pan

Step 3: Add sugar and salt.

add the salt

Step 4: Add peppercorns and bay leaves.

add peppercorns

Step 5: Bring to a simmer.

bay leaves and pickled shallots in saucepan

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

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. #pickledshallots

These will keep 2-3 weeks in the fridge!

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. #pickledshallots

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

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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. #pickledshallots

Pickled Shallots

  • 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

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

Scale
  • 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
  • 23 bay leaves (fresh are pretty)

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

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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