Quick Pickled Shallots
Making quick pickled shallots has never been easier! This 15 minute recipe is a game-changer, and perfect to try this weekend!
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!
Tried this recipe?Let us know how it was!