Pickled Shallots Recipe

Name: Pickled Shallots
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: about 1 cup
Cuisine: American
Ingredients: 3 large shallots (about 4 oz total), thinly sliced into rings; 1/2 cup apple cider vinegar; 1/2 cup water; 2 tablespoons granulated sugar; 1 teaspoon kosher salt; 1/2 teaspoon black peppercorns; 1 bay leaf

American · Condiment · 15 min total

Pickled Shallots recipe videos

These quick-pickled shallots add a tangy, slightly sweet crunch to salads, sandwiches, tacos, and more. Ready in just 30 minutes, they're a versatile condiment to keep on hand.

10
min prep

5
min cook

8
servings

25
kcal/serving

Ingredients

3 large shallots (about 4 oz total), thinly sliced into rings
1/2 cup apple cider vinegar
1/2 cup water
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black peppercorns
1 bay leaf

Instructions

Place the sliced shallots in a clean pint-sized jar or a heatproof bowl.
In a small saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt.
Pour the hot pickling liquid over the shallots, ensuring they are fully submerged. Let cool to room temperature, about 20 minutes.
Cover and refrigerate for at least 30 minutes before using. The pickled shallots will keep in the refrigerator for up to 2 weeks.

Tips

For a milder flavor, soak sliced shallots in ice water for 10 minutes before pickling, then drain well.
Use a mandoline for evenly thin slices.
These are excellent on burgers, tacos, grain bowls, or as a garnish for roasted meats.

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