Easy Quick Pickled Shallots
This quick pickled shallots recipe is the perfect versatile condiment. Bursting with flavor, a little bit goes a long way. Use them as a condiment for charcuterie boards, crostinis, sandwiches, and more!
Servings: 10 1 Tbsp
Calories: 13kcal
Equipment
- 8 oz glass jar
Ingredients
- ½ cup apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon sugar
- ½ cup shallots, ⅛" diced
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
- To a small saucepan, add apple cider vinegar, sea salt, and sugar.
- Bring to a boil and simmer until the salt and sugar dissolve into the vinegar.
- Add the shallots, mustard seeds, and black peppercorns to a glass jar.
- Pour the hot vinegar mixture over the shallots.
- Loosely cover the jar with a lid and let it sit at room temperature for 30 minutes.
- Cover the jar tightly with the lid and refrigerate.
- Pickled shallots will keep in the fridge for 2-3 weeks.
Notes
- Shallots have a unique, mild flavor that sets them apart from other onions. But if you're not able to find them, you can use red onions for this recipe.
- Apple cider vinegar adds a sweet and tangy flavor to pickled shallots. But, you can use lots of different types of vinegar or whatever you have on hand. White vinegar, white wine vinegar, red wine vinegar, sherry vinegar, etc. will all work.
- Mustard seeds and peppercorns add a little extra flavor and texture element to the pickled shallots. But, you can omit them if you'd like.
- Pouring the hot pickling liquid over the raw shallots lightly cooks them while also keeping them crunchy. So, there's no need to simmer the shallots in the vinegar.
Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 79mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.2mg
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