Pickled Shallots Recipe Recipe
Quick and easy Pickled Shallots require only 10 minutes of hands-on time before going in the fridge to chill. Use in sandwiches, wraps, salads, to add a bit of zippy brightness.
How to Make the Best Pickled Shallots Recipe
Pickled shallots are a simple yet elegant condiment that transforms basic ingredients into a tangy, flavorful addition to almost any meal. With just a few minutes of hands-on time, you can create a batch that will last for weeks in the refrigerator, making them perfect for busy home cooks who want to add restaurant-quality flavor to everyday dishes.
The beauty of this quick pickled shallot recipe lies in its simplicity and versatility. The delicate balance of vinegar, water, and a touch of sugar creates a perfectly balanced pickling brine that softens the shallots while preserving their natural sweetness and adding a bright, zippy flavor. The whole spices—peppercorns and bay leaves—infuse the brine with subtle aromatics without overpowering the delicate shallots.
Use these pickled shallots to add a pop of color and brightness to sandwiches, wraps, grain bowls, and salads. They’re equally at home on a charcuterie board, alongside roasted vegetables, or as a topping for grilled meats and fish. Store them in a sealed jar in the refrigerator, and they’ll keep for several weeks, making them an economical and impressive garnish to always have on hand.
Pickled Shallots Recipe
Quick and easy Pickled Shallots require only 10 minutes of hands-on time before going in the fridge to chill. Use in sandwiches, wraps, salads, to add a bit of zippy brightness.
Ingredients
Main Ingredients
Instructions
Pickling
- Place sliced shallots, vinegar, water, salt and sugar in a small pot and bring to a simmer, stirring until sugar is dissolved.
- Stir in peppercorns and bay leaves.
- Turn heat off.
- Let cool, then chill in a sealed jar in the fridge.
