Why readers love this recipe

“Such a great idea–thanks! I quick-pickle thinly-sliced red onion all the time, but have never thought to do the same with shallots, which I use often and love.

Made these this afternoon: most delicious, which I look forward to using throughout the coming week with various dishes. Merci, encore.” – Gina

Ingredients

Here are the ingredients you will need to make this recipe.

Salt: Use non-iodized sea salt or kosher salt.

Sugar: I use organic evaporated cane juice.

White vinegar: Look for white vinegar near the other vinegars in the center aisles of the grocery store. If you prefer, it can be replaced in part or in whole with white wine vinegar, rice vinegar, or apple cider vinegar.

Shallots: Choose firm shallots with dry, papery skin, and steer clear of any that are soft or sprouted.

Easy step by step instructions

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

4-panel collage showing how to make brine, slice shallots, add to jar, and cover with brine.

1. Put water, salt, and sugar into a pot. Bring to a medium heat, and stir until the salt and sugar dissolves. Turn off the heat, add white vinegar, and stir to combine. Then set aside.

2. Cut the ends off of the shallots with a sharp knife, and remove the peels. Then thinly slice the shallots.

3. Add the sliced shallots to a clean jar.

4. Pour the cooled vinegar solution over them. If necessary, press the shallot slices down, so that they’re completely submerged in the pickling liquid, and cover the jar with a lid. Once the pickling brine has cooled to room temperature, move the jar to the refrigerator.

Tip: If you have any brine leftover, use it to make pickled red onions.

Thinly sliced shallots in jar with pink brine.

The pickled shallots will be ready to eat in about an hour, but they taste best after at least four.

The longer the shallots marinate in the brine, the pinker and more vibrant they will become.

Make them your own

Thinly sliced shallots on cutting board with chef's knife in background.

You can make these easy pickled shallots your own by adding flavorful ingredients, varying the vinegar, or adding more sugar.

Here are some ways to personalize this recipe:

Replace some or all of the white vinegar with apple cider vinegar, white wine vinegar, or rice vinegar
For less vinegar tang, increase the sugar by a Tablespoon
Include flavorful add-ins to the jar like sliced garlic, peppercorns, a bay leaf, or fresh herbs like dill
To make it spicy, add a thinly sliced jalapeño

Serving ideas

Pickled shallots on vegetable fajitas plate.

There are so many ways to use quick pickled shallots – from filling a sandwich to topping a platter of veggie fajitas. They’re also a great addition to vegan cheese boards!

Here are more ideas:

Use them as a topping on raw walnut tacos, refried bean quesadillas, or the best vegan nachos
Add them to sandwiches and wraps like bagel breakfast sandwiches or vegan chicken wraps
Sprinkle them on top of 3 bean chili or vegan tortilla soup
Put a smattering of them on avocado toast
Pile them on salads like a chef salad or taco salad
Throw them on bowls like a falafel bowl or hummus bowl

Storage instructions

Bagel halves with quick pickled jalapenos, pickled shallots, eggy tofu, and vegan breakfast sausage. In background, sliced grapefruit.

Store jarred pickled shallots in the refrigerator. Make sure they stay covered in their brining solution.

They will last for roughly 2 to 3 weeks in the refrigerator. To make them last as long as possible, always use a clean fork when removing shallots from the jar.

Comments

5 from 3 votes