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:
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!
Quick and Easy Pickled Shallots
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- 2 shallots
- 1/2 tsp peppercorns
- 40 g sugar
- 80 g apple cider vinegar
- 120 g water
- 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.