Quick and Easy Pickled Shallots

These quick and easy pickled shallots take all of 5 ingredients and a few minutes to prepare. They taste a little sweet but also sour and make an excellent addition to salads. For example, I like using these pickled shallots in a quinoa and pumpkin salad. But, you can also add them to wraps, sandwiches or avocado toast.

To pickle these shallots we’re using the “quick pickle” or “1-2-3 pickle” method. This method uses 1 part sugar, 2 parts vinegar and 3 parts water as its base. In the recipe I’ve also added peppercorns which I think add a lovely flavour. However, you can be creative and add some fresh thyme or rosemary if you like.

I highly recommend letting the pickles sit in the liquid for at least 10-15 minutes to get somewhat “pickley” after pouring over the pickling liquid. You can easily store the pickled shallots for 1-2 weeks in a closed jar in the fridge and use them over time.

If you’re looking for more easy how-to recipes to improve your confidence as a cook, make sure to also check out these:

• Vegan Mayo
• 4-Ingredient Pastry Dough
• Simple Syrup

I hope you enjoy these Quick and Easy Pickled Shallots. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!

Annick

Quick and Easy Pickled Shallots

Annick

These pickled shallots are delicious in salads, wraps and sandwiches.

5 from 2 votes

(Click on the stars to vote!)

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Prep Time 5 minutes mins

Soaking Time 10 minutes mins

Total Time 15 minutes mins

Course condiment

Cuisine basics

Servings 4 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 shallots
• 1/2 tsp peppercorns
• 40 g sugar
• 80 g apple cider vinegar
• 120 g water

Instructions

 

• Peel the shallots and thinly slice them into rings. Add the sliced shallots into a heat-proof glass jar.
• Into a saucepan, add the peppercorns, sugar, vinegar and water. Bring the mixture to a boil.
• Once the sugar as dissolved completely, pour the pickling liquid over the sliced shallots.
• Let the shallots pickle for at least 10 minutes before using.

  The pickled shallots can be stored in the fridge for 1-2 weeks.

Keyword pepper, pickles, shallots

Nutrition Facts

Quick and Easy Pickled Shallots

Amount Per Serving (10 g)

Calories 7.2

% Daily Value*

Fat 0.01g0%

Saturated Fat 0g0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg0%

Sodium 1.2mg0%

Potassium 33.4mg1%

Carbohydrates 1.7g1%

Fiber 0.3g1%

Sugar 0.8g1%

Protein 0.3g1%

Vitamin A 0.4IU0%

Vitamin C 0.8mg1%

Calcium 3.7mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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