Learn how to make pickled shallots with this easy Pickled Shallots recipe. Only 3 ingredients are required! You can buy jars at the grocery store, but store-bought pickled shallots are often overly sweet, dull in flavor, or packed with unnecessary additives.
Ingredients include your choice of vinegar, sugar and a touch of sea salt for balance. Optional spices can be added, but they’re not required.
After extensive testing, I found that shallots naturally provide plenty of flavor on their own, so a simple brine works best without overpowering their mild onion sweetness.
Uses For Pickled Shallots
Pickled shallots are incredibly versatile. Here are some delicious ways I use them:
- Serve on a charcuterie board for a nice sweet-and-tangy contrast.
- Add to salads like Greek Salad, Italian Chopped Salad, potato salad, or pasta salad.
- Pile onto sandwiches and wraps, including burgers, steak sandwiches, or a classic turkey and cheese.
- Use as a topping for pizzas, flatbreads, and focaccia.
- Spoon over tacos, grilled meats, roasted vegetables, or rice bowls for a quick flavor boost.
How To Pickle Shallots
Making quick pickled shallots takes about 10 minutes of active kitchen time. This doesn’t include the recommended marinating time. I highly recommend waiting 24 hours, but that’s not written in stone. Use them when you need them!
Pickled recipes are plentiful here at Foodie and Wine. Here are a few more to try: how to pickle cucumbers, pickled red onions, and pickled jalapeños.
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Recipe Variations and Tips
- Slice the shallots into thin rings or half-moons—both work beautifully.
- Customize the brine by adding garlic cloves, peppercorns, mustard seeds, bay leaves, or fresh herbs like thyme.
- Use the vinegar you prefer. Distilled white vinegar gives the cleanest flavor, while apple cider vinegar or red wine vinegar add a slightly deeper tang.
- For the best texture, pour the brine over the shallots while it’s still hot. Always use a heat-safe glass jar.
- If you have extra shallots on hand, they’re also excellent roasted or caramelized.
Canning Pickled Shallots
You can adapt this recipe for canning pickled shallots, but be sure to follow USDA-approved canning guidelines to ensure safe acidity levels and proper storage.
Pickled Shallots
Ingredients
- ½ lb shallots, peeled and thinly sliced
- 1 cup red wine vinegar (*Note 1)
- 6 tbsp granulated sugar
- ⅛ tsp sea salt
Instructions
- In a small non-reactive saucepan, add the vinegar, sugar, and salt and heat over medium heat until the sugar and salt are dissolved. Stir occasionally.
- Remove the pan from the heat and stir in the shallots. Cover and let brine for 30 minutes.
- Store the pickled shallots and brine in an airtight container for up to 1 week. (*Note 2)