easy pickled shallots recipe
Pickled shallots add a tangy, slightly sweet, and crisp bite to sandwiches, salads, tacos, and more! This simple recipe takes just minutes to prepare and enhances flavors with optional spices for extra depth.
Ingredients
- 2 –3 medium shallots thinly sliced into rings
- 1 cup vinegar white or apple cider
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Optional Add-Ins for Flavor:
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
- ½ teaspoon chili flakes for heat
Instructions
Step 1: Prepare the Shallots
- Peel the shallots and slice them into thin rings.
- Use a knife or mandoline slicer for even slices.
Step 2: Make the Pickling Liquid
- In a saucepan, combine vinegar, water, sugar, and salt.
- Heat over medium heat, stirring until sugar and salt dissolve completely.
Step 3: Add Optional Spices
- If using, add peppercorns, mustard seeds, bay leaf, or chili flakes to the saucepan.
- Simmer for 1 minute to infuse flavors.
Step 4: Pack the Jars
- Place the sliced shallots into a clean, sterilized jar.
- Pour the hot pickling liquid over the shallots, ensuring they are fully submerged.
Step 5: Seal and Store
- Let the jar cool to room temperature.
- Seal with a lid and store in the refrigerator for at least 24 hours before eating.
Notes
- Best flavor develops after 24–48 hours in the fridge.
- Keeps for up to 2 weeks in the refrigerator.
- Use in salads, tacos, burgers, grain bowls, or as a garnish.
- Adjust sugar or chili flakes to suit your taste preference.