These Quick Pickled Shallots are super simple to make, and make a deliciously tangy accompaniment for sandwiches, tacos, and cheese boards.
I’ve made countless versions of quick pickles over the years, both at home and in my career as a personal chef. Shallots are one of my favorite choices when I want acidity without sharpness. Their natural sweetness and mild flavor make them so versatile, as they can add a pop of flavor to all kinds of dishes.
The easy preparation in this recipe gives you all the tips you need for success, and lots of ideas for how to get the most out of your pickled shallots. If you’re looking for a refrigerator pickle you’ll actually reach for again and again, this is the recipe to keep on hand.
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Why You'll Love This Pickled Shallots Recipe
- So fast: Takes only 5 minutes to prepare these pickled shallots—no boiling or canning required!
- Many flavor options: This recipe uses peppercorns and mustard seeds, but you can add all sorts of herbs and spices to your pickles. Read on for ideas.
- So many uses: Once you have a jar of these in your fridge, you’ll want to put them on everything!
- Great use for past-their-prime shallots: Pickling is the perfect way to preserve shallots that may be getting a little old or soft.
What Are Pickled Shallots?
Pickled shallots are thinly sliced shallots that are covered in a warm brine of vinegar, salt, and sugar, then jarred. They develop a stronger “pickled” flavor the longer they sit in the brine. You can either can the jars using a water bath for long-term storage or just put the jar in the refrigerator for up to a week.
Quick Pickled Shallots Recipe Ingredients
- Shallots: Shallots are perfect for this recipe because their mild flavor takes well to pickling. But you could also use this method for red onions or white onions.
- Apple Cider Vinegar: These pickling instructions can be used with other types of vinegar as well. Try white wine vinegar, champagne vinegar, sherry vinegar, or rice vinegar, to name a few. Avoid using plain white vinegar as it will be too strong in this recipe.
- Spices: This recipe calls for black peppercorns and mustard seeds, but you can add all sorts of different flavors. Try allspice berries, cumin seeds, cinnamon sticks, or dried red peppers (for spice!). You can also add herbs like rosemary or thyme or try adding lemon or orange peel.
How to Make Pickled Shallots
Peel and thinly slice 2 large shallots.
Peel 1 large garlic clove and cut in half. Mix together ½ cup apple cider vinegar, ¾ teaspoon sugar, ¾ teaspoon salt, ⅛ teaspoon black peppercorns, and ⅛ teaspoon mustard seeds. Stir until salt and sugar have dissolved.
Pack shallots and garlic into a 4-ounce glass jar, then pour in pickling liquid. Push down shallots so they are all covered.
Refrigerate for at least 30 minutes, and preferably one hour, before serving. Note that this recipe gets you pickled shallots fast! If you want to make these in advance and plan on serving them in the next day or 2, replace ½ of the apple cider vinegar with water instead.
How to Store Pickled Shallots
Store your pickled shallots in a jar with a tight-fitting lid. They will keep in the refrigerator for up to a week, though they will get more tart as the days go on. If you don’t intend to use your shallots for several days, replace ½ of the vinegar with water. That will make the pickling take longer at the start, but will prevent the shallots from becoming too tart after several days in the liquid.
Pickled Shallots Recipe FAQs
In traditional pickling, you heat a brine that includes vinegar, salt, and sugar, then add to a jar of vegetables. Then you can them using a water bath or pressure canning. Then you need to wait for at least a couple of weeks before eating. Quick pickling is a no cook recipe that generally uses more vinegar to pickle the vegetables quickly so that they are ready after just 30-60 minutes. Typically quick pickles are not canned, but instead just stay in the refrigerator for up to a week.
Pickled shallots will keep in the refrigerator for up to a week, though they will get more tart as the days go on. If you don’t intend to use your shallots for several days, replace ½ of the vinegar with water. That will make the pickling take longer at the start, but will prevent the shallots from becoming too tart after several days in the liquid.
Glass jars are the best option to use for pickling. Small 6- or 8-ounce mason jars are my favorite for this recipe. You can also use a ceramic container. Glass and ceramic jars will not react with the vinegar or absorb the flavors of the pickles. Plastic or metal containers are not recommended.
Pickled Shallots Variations
Once you have this technique down, you may want to play around with quick pickling other vegetables. Onions, carrots, radishes, jalapeño peppers, and cucumbers all can be pickled using these instructions. Or try this Pickled Celery recipe!
How to Use Pickled Shallots
Wondering what to do with these pickled shallots? One of my favorite things to do with these is to add them to a cheese and charcuterie board. I include sliced sausage, a couple of different cheese, some good crackers, and maybe some grainy mustard too. A pile of these pink pickled shallots on the board looks stunning, and their tangy flavor helps clear the palate as you eat.
Besides that, you can use these anywhere you would put a regular pickle. Try them on burgers or sandwiches. These shallots are also super delicious as a taco topping, and I love to add them in my Corn Tortilla Quesadillas too. They work as a grain bowl topping too. Try them with my Vegan Buddha Bowl or my Ramen Egg Rice Bowl.
And if you love a pickled condiment, check out this Pepperoncini Relish!
Did you know the brine for these shallots makes for a delicious vinaigrette too? Just use it instead of your regular vinegar, add olive oil, salt, and pepper, and whisk. Of course, you can also add some of the pickled shallots themselves to the vinaigrette as well.
If you try this Quick Pickled Shallots recipe, I would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to me.
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How to Make Pickled Shallots
Ingredients
- 2 shallots
- 1 large garlic clove or 2 small
- ½ cup apple cider vinegar
- ½ teaspoon sugar
- ½ teaspoon salt
- ⅛ teaspoon black peppercorns
- ⅛ teaspoon mustard seeds
Instructions
- Peel and thinly slice shallots.
- Peel garlic clove and cut in half.
- Mix together vinegar, sugar, salt, peppercorns, and mustard seeds.
- Stir until salt and sugar have dissolved.
- Pack shallots and garlic into a 4-ounce jar, then pour in pickling liquid.
- Push down shallots so they are all covered.
- Refrigerate for at least 30 minutes, and preferably one hour, before serving.
Notes
Nutrition
Instagram Users: Now that you've made this no cook pickled shallot recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Sara says
I love the idea of putting these on burgers. I'm definitely going to try that!
Chef Molly says
Yes, they are so tasty on a burger!