How to Make Pickled Shallots
These Quick Pickled Shallots are dead simple to make, and make a deliciously tangy accompaniment for sandwiches, tacos, and cheese boards.
Servings: 6
Calories: 17kcal
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
Storage: 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.
Nutrition
Calories: 17kcal | Carbohydrates: 3g | Sodium: 179mg | Sugar: 2g
