Make these quick pickled shallots with apple cider vinegar and store in the fridge for months! No canning or special equipment is needed to make these refrigerator pickles. Use on salads, a frittata, avocado toast, tacos, and more! An easy quick pickled shallots recipe!
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❤️Why this recipe works
- Pickled shallots add a wealth of flavour to whatever you choose to serve them with!
- This recipe for pickled shallots is quick and easy. There's no need to wait to enjoy them. It's an easy pickling recipe for a small amount.
- You won't need any special equipment, as refrigerator pickles don't need to be canned. They'll last for a few weeks in the refrigerator, ready to add to your favourite recipes.
Last week I made a snack board to serve with my Seafood Chowder, so that my guests could choose their own breads, spreads, veggies and dips. It was my version of a soup and sandwich meal.
I considered making pickled red onions or these quick refrigerator pickled jalapeños or even my quick refrigerator pickled beans to add to the assortment, but shallots won that day!
Shallots were a great choice. Pickling the shallots helps to tame their strong flavour, but it keeps them crisp, crunchy and delicious! It's amazing what they'll do in a potato salad! Make a quick batch and add them to this Italian Potato Salad with Pickled Shallots!
🛒 Ingredients
shallots: you'll need 5 or 6 to make a batch.
brine: apple cider vinegar, sea salt, honey (or sugar), black peppercorns
You'll need a saucepan to heat the brine and a clean sterilized jar. That's it!
🔪 How to pickle shallots
Making pickled shallots is quick and easy.
Just like Quick Refrigerator Pickled Beans, and Quick Refrigerator Pickled Jalapeños, or Easy Refrigerator Pickled Red Onions, the method to make pickled shallots is the same.
- First, fill a jar with sliced shallots.
- Next, make a brine with water, vinegar, sugar and pepper and bring it to a boil on the stovetop.
- Pour the brine into the filled jar so that all shallots are completely covered.
- Let cool completely, seal, then store in the refrigerator.
That's it! So simple. Your pickled shallots will be ready to eat as soon as they're cool. The flavour will increase over time.
🍽 Serving suggestions
As soon as they're cool, you can add pickled shallots to crostini appetizers, stuff them into tacos or tostadas, pop a few on top of avocado toast, add them to sandwiches, open-faced burgers, or even enjoy them on top of a frittata for brunch!
Not only that, they last for weeks in the refrigerator!
🔁 Possible variations
You can change the flavour of these pickled shallots simply by varying the type of vinegar or by adding different herbs or spices. I used whole peppercorns, but feel free to dry different add-ins.
- If you want the shallots for an Asian dish, try using rice vinegar instead.
- Use equal parts of apple cider vinegar and white wine vinegar.
- Add a few cracked coriander seeds for a flavour burst.
- Try a pinch of dried chili flakes for a little extra heat.
When you make these pickled shallots, please leave a comment and a rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
📖 Recipe Card
Quick Refrigerator Pickled Shallots
Ingredients
- 5 - 6 medium shallots peeled and sliced thinly
- 1 cup apple cider vinegar
- 2 tablespoon granulated sugar or honey
- 1 teaspoon sea salt
- 2 teaspoon whole black peppercorns
Instructions
- Sterilize a small jar by washing with hot soapy water, thoroughly rinsing, then filling with boiling water. Let stand, then dry with a clean cloth.
- Fill the jar with thinly sliced shallots.
- In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, then remove from heat and pour into the jar of shallots, covering them completely. Add peppercorns to the jar.
- Let cool, then cover with a lid and refrigerate.
Notes
- If you want the shallots for an Asian dish, try using rice vinegar instead.
- Use equal parts of apple cider vinegar and white wine vinegar.
- Add a few cracked coriander seeds for a flavour burst.
- Try a pinch of dried chili flakes for a little extra heat.
Paula
This is such an easy recipe and they're so delicious. Love them on salads.
Flavour & Savour
That's great to hear! I like them on salads, too, or even in a sandwich!
Shams
Hi Elaine,
It looks healthy!! I will try this soon. What happens if i don't use black peppercorns?
Flavour & Savour
Hi Shams,
You can certainly make these without the peppercorns. They just add extra flavour (and they look pretty!) Hope you get a chance to make them soon.