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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.
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.
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
Servings: 1 Jar
Calories: 486kcal
Cost: $3.00
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Ingredients
- ½ lb shallots, peeled and thinly sliced
- 1 cup red wine vinegar (*Note 1)
- 6 tbsp granulated sugar
- ⅛ tsp sea salt
Instructions
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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.
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Remove the pan from the heat and stir in the shallots. Cover and let brine for 30 minutes.
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Store the pickled shallots and brine in an airtight container for up to 1 week. (*Note 2)
Notes
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
Calories: 486kcal | Carbohydrates: 110g | Protein: 6g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 338mg | Potassium: 852mg | Fiber: 7g | Sugar: 90g | Vitamin A: 9IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 4mg
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Darcey Olson
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