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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
  • 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
  • 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.

Keywords: pickled shallots, quick pickled shallots

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