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Easy Pickled Shallots

A jar of pickled shallots in the fridge can be a great staple. They add a bright, acidic pop to just about anything. Salads, sandwiches, grain bowls — you name it, there’s a place for a pickled shallot.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 10 kcal

What You'll Need

  • 3 shallots sliced thinly
  • ¼ cup white wine or apple cider vinegar
  • ¼ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon pickling spice optional

What to Do

  1. Place the sliced shallots and pickling spice (if using) in a glass container with a lid.
  2. In a small saucepan, combine the vinegar, water, salt and sugar. Heat to a simmer and stir to dissolve the salt and sugar. Remove from the heat.
  3. Carefully pour the vinegar mixture into the jar with the shallots, until most of the shallots are covered. (It’s okay if some aren’t covered.)
  4. Let cool slightly, then cover and place in the refrigerator for at least an hour. They will keep in the fridge for 2-3 weeks!