Quick Pickled Shallots

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!

5 from 66 votes

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Course: Condiment, Snack

Cuisine: American

Prep Time: 5

Cook Time: 5

Cooling Time: 30

Total Time: 40

Servings: servings

Calories: 24kcal

Equipment

Small Saucepan
16 oz Glass Jar or Nonreactive Container
Measuring Spoons
Measuring Cup
Wooden Spoon

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

General

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.

Storage

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.

Nutrition