Bright, tangy, slightly spicy and lip-smacking delicious, these Quick Pickled Shallots are a wicked delicious condiment that add a briny burst of flavor to everything from sandwiches and tacos to salads and grain bowls.
All you need is 15 minutes in the kitchen to make this versatile quick pickle that you can put to use in SO many ways. Just like my quick pickled radish, I almost always have this in my refrigerator.
Pickling fresh veggies is something I absolutely love doing, and after all the love and appreciation I got for my curry pickled cauliflower and pickled turmeric recipes, I wanted to try something more simple- something that could be used in my everyday meals.
So of course, shallots and onions seemed like the best option!
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What's So Great About the Recipe?
These quick pickled shallots have an amazing balance of sweet, spicy and acidic flavors. They're also incredibly effortless to make, and you can play around with the mix-ins to your liking.
Best of all, you can put it to use in SO many different ways- just like my TikTok spicy pickled garlic.
Recipe Ingredients
Shallots: I used small shallots because that's what I could find. You could use larger sized ones and slice them if you want to.
Black peppercorns: For that earthy, peppery flavor.
Dried red chili: For a kick of heat. Feel free to skip this if you don't have it at hand.
Vinegar: White vinegar is the best! You can use apple cider vinegar if you want a fruity flavor. I used it for my quick pickled red cabbage.
Brown sugar: For that touch of sweetness. Use white sugar if you don't have this.
Salt: Sea salt is the best choice, but you can make do with table salt too.
See recipe card for quantities.
Happy Belly's white distilled vinegar adds tang to dressings and other recipes. It can also be used around the house to preserve flowers, clean surfaces, or freshen laundry.
Substitutions & Variations
- If you prefer a subtle, toned down flavor, use Sichuan peppercorns instead of black peppercorns. I used them for my Sichuan chili oil for that beautiful numbing deliciousness.
- You can also experiment with different mix-ins if you want to. Whole garlic cloves, sliced green chilies and ginger can all be great additions to this quick pickle.
- Add herbs like thyme, tarragon, rosemary and dill to lend a bit of a different flavor and aroma to the pickled shallots.
- Sometimes, I also add a single star anise into the pickling liquid to allow an extra layer of earthy deliciousness. I did it with my pickled rhubarb and it was such a treat!
How to Make Quick Pickled Shallots
Step 1: In a saucepan, add vinegar, brown sugar, black peppercorns and red chili. Let it simmer for 5-7 minutes on medium heat.
Step 2: Meanwhile, sprinkle some salt over the shallots and let them sit for 5 minutes.
Step 3: Transfer the salted shallots into a clean glass jar and top with the hot brine.
Step 4: Let it cool down completely, top with a lid and let it sit for 3-4 hours before refrigerating.
💭Top Tip
Make sure the pickling liquid (brine) fully covers the shallots. Doing this will keep the shallots from spoiling.
How to Store Quick Pickled Shallots
You can store the pickled shallots in the refrigerator for up to 7 days. Make sure you use a clean glass jar with an airtight lid, and use a clean, dry spoon to spoon out the contents every time.
Keep the shallots refrigerated at all times, and if they smell funny or look slimy, they've probably gone bad and it's best to toss them.
16-ounce jars perfect for canning, pickling, preserving, and fermenting fruits and veggies. Embossed measurement markings ensure precise filling, and a label line lets you write dates and contents.
![Wide Mouth Mason Jars 16 oz [5 Pack]](https://m.media-amazon.com/images/I/418qy+VyK7L._SL500_.jpg)
Tips & Tricks to Nail the Recipe
- Make sure you let the shallots rest in the brine for at least 24 hours to soak up all the brine and soften slightly.
- If you want them to pickle quickly, slice them thinly using a sharp knife or a mandolin slicer and then pickle them. I actually did the same while making my pickled shredded carrots.
- You can also follow the exact recipe and use sliced onions instead of shallots. Just remember that onions have a much stronger, pungent flavor as opposed to shallots, which are sweeter, so they may need an extra day in the refrigerator to mellow down.
- I used a 1:1 proportion of vinegar and water to make the brine. You can go down to 1:2 ratio too if you want a more subtle flavor.
- To bring a bit of citrusy zing to the pickle, reduce the amount of vinegar you're using and add some fresh lime juice instead. I used lime juice to make my pickled green chilies and it was AMAZING!
How to Serve Quick Pickled Shallots
These quick pickled shallots taste incredible when added to a simple sandwich, wrap or a homemade burger. I love teaming it up with my roasted meats too.
You can also use these as a topping over your tacos and grain bowls. I've been using my preserved chilies in oil to add some extra flavor to my morning eggs or avocado toast, but I think these shallots can be a great option too!
Recipe FAQs
Yes, you can. Sugar doesn't just perfect the brine, but also helps preserve the shallots.
Related Recipes
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If you tried these quick pickled shallots or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Quick Pickled Shallots
Ingredients
- 2 cup shallots
- 1 teaspoon black peppercorns
- 1 cup vinegar
- 1 teaspoon brown sugar
- 1 dried red chili
- 1 teaspoon sea salt
Instructions
- In a saucepan, add vinegar, brown sugar, black peppercorns and red chili. Let it simmer for 5-7 minutes on medium heat.
- Meanwhile, sprinkle some salt over the shallots and let them sit for 5 minutes.
- Transfer the salted shallots into a clean glass jar and top with the hot brine.
- Let it cool down completely, top with a lid and let it sit for 3-4 hours before refrigerating.
Notes
- Make sure you let the shallots rest in the brine for at least 24 hours to soak up all the brine and soften slightly.
- If you want them to pickle quickly, slice them thinly using a sharp knife or a mandolin slicer and then pickle them. I actually did the same while making my pickled shredded carrots.
- You can also follow the exact recipe and use sliced onions instead of shallots. Just remember that onions have a much stronger, pungent flavor as opposed to shallots, which are sweeter, so they may need an extra day in the refrigerator to mellow down.
- I used a 1:1 proportion of vinegar and water to make the brine. You can go down to 1:2 ratio too if you want a more subtle flavor.
- To bring a bit of citrusy zing to the pickle, reduce the amount of vinegar you're using and add some fresh lime juice instead. I used lime juice to make my pickled green chilies and it was AMAZING!
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