Make these quick pickled shallots with apple cider vinegar and store them in the fridge for weeks! No canning or special equipment is needed to make these refrigerator pickles. Use on salads, in grain bowls, on avocado toast, tacos, and more! An easy quick pickled shallots recipe!
Jump to:
❤️Why this simple recipe works
- Pickled shallots add a wealth of flavor to whatever you choose to serve them with! They're sweet, salty, and tangy and a delicious addition to a grain bowl or a charcuterie board.
- This recipe for pickled shallots is quick and easy. There's no need to wait to enjoy them. It's an easy pickling recipe for a small batch.
- You won't need any special equipment, as refrigerator pickles don't need to be canned. They'll last for a few weeks in the refrigerator, ready to add to your favorite recipes.
- Once you start making quick pickles, there's no going back. It's great to always have a jar of homemade pickles in the fridge.
🛒 Ingredients
- shallots: you'll need 4 to 6 shallots, depending on their size.
- brine: apple cider vinegar, sea salt, honey (or sugar), black peppercorns
- You'll need a saucepan to heat the brine and a clean sterilized jar with a lid. That's it!
🔪 How to pickle shallots
Making quick pickled shallots is quick and easy.
Just like Quick Refrigerator Pickled Beans, and Quick Refrigerator Pickled Jalapeños, or Easy Refrigerator Pickled Red Onions, the method to make pickled shallots is the same.
- First, slice the shallots into rings and add them to a sterilized jar.
- Next, in a small saucepan, make a brine with water, vinegar, sugar, and salt and bring it to a boil on the stovetop.
- Pour the brine into the filled jar so that all shallots are completely covered. It may not cover them all at first, but as they sit in the hot pickling liquid for half an hour or so they'll shrink a little.
- Let cool completely, seal, then store in the refrigerator.
That's it! So simple. Your pickled shallots will be ready to eat as soon as they're cool. The flavor will intensify over time.
🍽 Serving suggestions
- As soon as they're cool, you can add pickled shallots to crostini appetizers, grain bowls, stuff them into tacos or tostadas, pop a few on top of avocado toast, add them to sandwiches, open-faced burgers, pasta salad, or even enjoy them on top of a frittata for brunch!
- I like to make grazing boards or charcuterie boards to serve with soup or my Seafood Chowder so that my friends can choose bread, spreads, veggies, and dips. It's my version of a soup and sandwich meal.
- Sometimes I include pickled red onions or these quick refrigerator pickled jalapeños or even my quick refrigerator pickled beans to add to the assortment, but shallots are often on a cheese board, too!
- Shallots are a great choice for a pickled item on a charcuterie board. Pickling shallots helps to tame their strong flavor, but it keeps them crisp, crunchy, and delicious!
- It's amazing what they'll do in a potato salad! Make a quick batch and add them to this Italian Potato Salad with Pickled Shallots!
🔁 Possible variations
You can change the flavor of these refrigerator-pickled shallots simply by varying the type of vinegar or by adding different herbs or spices. I use whole peppercorns but feel free to dry different add-ins.
- If you want the shallots for an Asian dish, try using rice vinegar instead.
- Use equal parts of apple cider vinegar and white wine vinegar.
- Try red wine vinegar for a different flavor.
- Add a few cracked coriander seeds for a flavor burst.
- Try a pinch of dried chili flakes for a little extra heat.
🌟 Did you make this recipe?
When you make these easy pickled shallots, please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒 More recipes for condiments and sauces
📖 Recipe
Quick Refrigerator Pickled Shallots
Make these quick Refrigerator Pickled Shallots to use on salads, burgers, sandwiches, tacos and more!
Print
Pin
RateServings: 16 tablespoons
Calories: 15kcal
Ingredients
- 4 - 6 medium shallots peeled and sliced thinly
- 1 cup apple cider vinegar
- 2 tablespoons granulated sugar, or honey
- 1 teaspoon sea salt
- 2 teaspoons whole black peppercorns
Instructions
- Sterilize a small jar by washing with hot soapy water, thoroughly rinsing, then filling with boiling water. Let stand, then dry with a clean cloth.
- Fill the jar with thinly sliced peeled shallots.
- In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, then remove from heat and pour into the jar of shallots, covering them completely. Add peppercorns to the jar.
- Let cool, then cover with a lid and refrigerate.
Notes
You can change the flavor of these pickled shallots simply by varying the type of vinegar or by adding different herbs or spices. I use whole peppercorns but feel free to dry different add-ins.
- If you want the shallots for an Asian dish, try using rice vinegar instead.
- Use equal parts of apple cider vinegar and white wine vinegar.
- Add a few cracked coriander seeds for a flavor burst.
- Try a pinch of dried chili flakes for a little extra heat.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Sodium: 147mg | Potassium: 44mg | Sugar: 2g | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 0.2mg
Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
Paula
This is such an easy recipe and they're so delicious. Love them on salads.
Flavour & Savour
That's great to hear! I like them on salads, too, or even in a sandwich!
Shams
Hi Elaine,
It looks healthy!! I will try this soon. What happens if i don't use black peppercorns?
Flavour & Savour
Hi Shams,
You can certainly make these without the peppercorns. They just add extra flavour (and they look pretty!) Hope you get a chance to make them soon.