Pickled Shallots

Keep a jar of pickled shallots on hand to add a bright pop of flavor and crisp texture to everything from sandwiches and salads to grain bowls, tacos, and pasta dishes. Pickling Recipes are a summer staple.

Course Condiments

Cuisine American

Keyword Pickled Vegetable

Prep Time 5

Cook Time 5

Total Time 10

Servings Jar

Calories 486kcal

Author Darcey Olson

Cost $3.00

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)

Notes

Note 1 - Use any type of vinegar you prefer. I prefer apple cider vinegar for shallots, but distilled white vinegar or red wine vinegar also work.

Note 2 - Once jarred, marinate for a minimum of 24 hours, if you can. The longer they marinate the more flavorful they will be.

Nutrition