These quick pickled shallots are tangy, bright, and flavorful. They're a delicious condiment perfect for salads and sandwiches, added to grain bowls or wraps, or served with grilled meat and vegetables!
Why You'll Love Pickled Shallots
This quick pickled shallots recipe is one of my favorite things to have on hand in the fridge at all times.
First, they are so versatile. I grab a few for a snack or add them to salads, sandwiches, wraps, bowls, grilled meats and veg, and really anything else you can think of.
I honestly think these are the perfect pickled shallots because the pickling liquid has an excellent balance of salty, sweet, and acidic flavors.
I use this same brine for onions, carrots, radishes, celery (this is amazing with hot honey chicken wings!), cucumbers - you name it.
And unlike traditional pickling, quick pickling is exactly what the name says: super fast. You'll love how quick and easy this recipe is!
What You'll Need for Quick Pickled Shallots
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- Shallots If you're unable to find shallots, thinly sliced red onions or sweet onions are a good substitute.
- Rice Vinegar I suggest using unseasoned rice vinegar so that you can control the amount of salt and sugar in the brine.
- Sugar I like using organic cane sugar here, but regular sugar is fine as well.
- Kosher Salt If using something other than kosher salt, be sure to add just a bit of salt to the brine and taste as you go. Table salt and sea salt can be twice as salty as kosher salt per teaspoon.
RECOMMENDED EQUIPMENT
How to Make Quick Pickled Shallots
Step One To make this recipe, peel the shallots, then thinly slice them into rings. You are looking for it to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
Step Two Measure out the vinegar, salt, and sugar and add to a small saucepan. Bring up to a boil, then down to a simmer, stirring until the sugar and salt have dissolved.
Step Three Add the shallots to a 12- to 16-ounce Mason jar or another nonreactive container, such as a ceramic baking dish. Pour the brine over the shallots.
Step Four Let cool, then serve or store in the fridge for later use.
Variations and Substitutions
Different Vinegar In place of rice vinegar, you can try different types of vinegar for pickling, like apple cider vinegar, red wine vinegar, white wine vinegar, sherry vinegar, or distilled white vinegar.
All will lend a different flavor to the finished product, but experiment to see what you like best.
Spicy Pickled Shallots Try adding some sliced hot peppers to the brine, like jalapeños or serranos. You can also add some peppercorns for a more nuanced spice.
Sweeter Pickled Shallots Add a pinch of extra sugar to your brine or swap the unseasoned rice vinegar for seasoned rice vinegar, which already has salt and sugar included.
How to Store
Fridge Store in an airtight container in the refrigerator. Pickled shallots will keep for up to 2 weeks.
Freezer I do not recommend freezing this recipe.
FAQ
Red onions have a slightly sharper, stronger flavor than shallots. Shallots tend to be somewhat mellower and sweeter, which allows for a more nuanced flavor when added to other dishes.
Shallots have a lighter, sweeter, and less punchy flavor than regular onions. They lack the bite of onions, which offers a more subtle undertone to the dish they are used in.
Sweet onions have the closest flavor profile to shallots, which is less intense than other onions, while red onions are the closest in color.
Try another non-reactive container like a ceramic baking dish, then transfer to a tightly sealed container to refrigerate.
Unfortunately no. This brine is intended for quick pickled vegetables only. Long-term storage like canning requires very specific proportions of ingredients and levels of acidity to ensure safety.
How to Serve Easy Pickled Shallots
These pickled shallots are incredibly versatile. Try some of the ideas below!
Salads - Use pickled shallots to add some brightness and acidity to your favorite salads. They're wonderful with everything from a Caesar salad to a side salad to a grilled steak salad.
Sandwiches - Add them to a turkey avocado sandwich, an Italian grinder sandwich, or this turkey egg and cheese sandwich!
Appetizers These shallots are a wonderful addition to appetizer spreads like cheese boards and charcuterie boards.
Toasts - These are spectacular on different types of toasts, like this smoked salmon toast, this avocado toast, or ricotta toast.
Mexican Dishes - Add pickled shallots to some of your favorite Mexican dishes for a little added zing. They're great with carne asada quesadillas, these spicy potato soft tacos, or this Mexican street corn bowl.
Burgers - Pickled shallots will transform your burger experience. These turkey smash burgers are a reader favorite, or you could try this air fryer turkey burger for an option that won't heat up the house. And these turkey burger sliders are great for parties!
Bowls - A grain bowl like this Mediterranean grain bowl would be delicious with pickled shallots in place of the lemon vinaigrette.
Expert Tips
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- To pick the best shallots, choose ones that are heavy for their size, have no soft spots, and have not yet begun to sprout. Smaller shallots (younger shallots) can have a milder flavor, while larger shallots have a more pungent flavor.
- For the strongest flavor, let the shallots sit in the fridge for 2-3 days. Feel free to eat them as soon as they are cool enough to handle, though, at least 30 minutes after you have poured the brine over the shallots.
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More Quick Pickles to Try
📖 Recipe
Quick Pickled Shallots
Equipment
- Small Saucepan
- Measuring Cup
Ingredients
- 3 shallots or enough to fill ¾ of the base of a 12- to 16-ounce Mason jar
- 1 cup unseasoned rice vinegar
- 2 tablespoons sugar see note 1
- 3 teaspoons kosher salt see note 2
Instructions
- Peel the shallots and thinly slice them. Add to a glass jar or other nonreactive container. You are looking for it to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
- Measure out the vinegar, salt, and sugar and add to a small saucepan. Bring up to a boil, then down to a simmer, stirring until the sugar and salt have dissolved.
- Pour the brine over the shallots.
- Let cool, then serve or store in the fridge for later use.
Notes
- I used cane sugar for this recipe. If using a different type of sugar, taste as you go to see if adjustments need to be made to the balance of vinegar, sugar, and salt.
- If using table salt or sea salt, use half of the amount recommended here and taste for seasoning as you go. Table salt and sea salt are much saltier per teaspoon than kosher salt.
- If you only have 32-ounce Mason jars, double the recipe for the brine. There is an option to adjust the serving size by hovering your mouse over the number next to “Servings” in the recipe card.
- For the strongest flavor, let the finished pickled shallots sit in the fridge for 2-3 days before eating.
- Fridge Store in an airtight container in the refrigerator. Pickled shallots will keep for up to 2 weeks.
- Freezer I do not recommend freezing this recipe.
Addison says
These pickled shallots were so good on my burger! So easy and incredibly delicious!
Genevieve says
Thanks so much, Addison!
Sharina says
Used these tangy pickled shallots on our burger night. We had fun! It made the burger more delicious and remarkable! Can't get enough of it!
Genevieve says
Yeees, so good on burgers! Thanks so much, Sharina!
Michelle says
I loved this recipe for pickled shallots! The vinegar and sugar gave it a perfect balance of sweetness and tanginess, and it was a delicious addition to my salads and sandwiches
Genevieve says
Yay! Really happy to hear this. Thanks Michelle!
Devy says
This pickle is so easy and quick to make. It goes well with my kebabs. No need to get the shop-bought one as this is far better.
Genevieve says
Ooh, fantastic idea! I'll have to make some soon. Thanks Devy!
Madison says
I've always been intimidated to pickle something but this was so easy to follow! Thanks for the easy recipe.
Genevieve says
You're so welcome! I'm glad to hear you enjoyed the recipe.