Easy Quick Pickled Shallots
Looking for a simple way to add a tangy, vibrant kick to your favorite dishes? Say hello to quick pickled shallots! This easy condiment is perfect for everything from grain bowls and pasta salads to cheese boards and avocado toast. In just 20 minutes, you can transform humble shallot slices into a punchy, flavorful topping that will elevate any meal.
Whether you’re a pickling pro or trying it out for the first time, this small-batch recipe is quick, versatile, and totally foolproof. Let’s get those shallots soaking!
Quick Pickled Shallots
This quick pickled shallots recipe combines just a few pantry ingredients—lime juice, apple cider vinegar, and a pinch of sea salt—to create an addictive, tangy flavor that complements a variety of dishes. The best part? There’s no need for complicated equipment or traditional pickling methods like boiling jars.
With only 20 minutes of hands-off time, these quick pickles are ready before your main dish is even done. Add them to your favorite salads, charcuterie boards, or savory dishes for a pop of color and a ton of flavor.
Why You’ll Love It
These are the easiest and yummiest quick pickled shallots you will ever make and here is why:
- This is the best way to enjoy pickles without waiting weeks—ready in just 20 minutes!
- These tangy shallots deliver a real flavor punch to everything from salads to wraps to cheese boards.
- Use them as a topping for tacos, sandwiches, or roasted veggies—the possibilities are endless.
- Experiment with different types of vinegar and spices to find your perfect flavor.
- Made with just simple ingredients and one small bowl, this recipe packs a ton of flavor with minimal work.
Key Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
Shallots: Thinly sliced shallot rings are the star of the show. Their milder flavor makes them perfect for quick pickling, as they soak up the tangy brine beautifully.
Apple Cider Vinegar: This adds a bright, fruity acidity. You can swap it for white vinegar, red wine vinegar, or even champagne vinegar for a different flavor.
Lime Juice: Freshly squeezed lime juice brings a tangy, citrusy note that enhances the flavor of the shallots.
Sea Salt: A couple of pinches of sea salt help draw out the natural sweetness of the shallots and balance the acidity.
Ingredient Swaps and Additions
While this dish is perfect as is, you could make it your own with the following swaps and additions:
Swaps
- Apple Cider Vinegar: Try white wine vinegar, rice vinegar, or red wine vinegar for a unique twist.
- Sea Salt: Use kosher salt or pink Himalayan salt for a similar effect.
Additions
- Spices: Add a pinch of mustard seeds, coriander seeds, or Sichuan peppercorns for extra depth.
- Fresh Herbs: Toss in a sprig of fresh thyme or dill for an herby flavor boost.
- Red Pepper Flakes: For a spicy kick, sprinkle in a pinch of red pepper flakes or chili powder.
How to Make Quick Pickled Shallots
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card.
Step 1 – Prep the Shallots
Use a sharp knife or mandoline to slice the shallots as thinly as possible. This helps them absorb the brine quickly and evenly.
Step 2 – Mix the Brine
In a small bowl, combine lime juice, vinegar, and a couple of pinches of salt. Stir until the salt dissolves completely.
Step 3 – Combine and Rest
Add the sliced shallots to the bowl and toss them in the brine to coat. Let them sit at room temperature for about 20 minutes, stirring occasionally to ensure they pickle evenly.
Step 4 – Taste and Adjust
After 20 minutes, taste the shallots. If they need more tang or salt, adjust the seasoning to your preference.
Step 5 – Serve or Store
Use the pickled shallots immediately, or transfer them to a mason jar and refrigerate for up to 2-3 weeks.
What to Serve with Pickled Shallots
FAQs
Absolutely! While apple cider vinegar is my go-to for this recipe, you can experiment with white wine vinegar, red wine vinegar, or even rice vinegar for a different flavor profile.
Store them in a mason jar or other airtight container in the fridge. They’ll stay fresh for 1-2 weeks.
Yes! Toss in black peppercorns, mustard seeds, or bay leaves for added depth and complexity.
Yes! This recipe uses naturally gluten-free ingredients, so it’s safe for gluten-free diets.
These tangy shallots are amazing on avocado toast, pasta salads, grain bowls, or even as part of a cheese board.
How to Store
Once pickled, transfer the shallots and brine to a mason jar or airtight container and refrigerate. They’ll stay fresh for up to 2-3 weeks, making them the perfect versatile condiment to have on hand. Use clean utensils to remove them from the jar to maintain freshness and prevent contamination.
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Quick Pickled Shallots
Make these quick pickled shallots in twenty minutes or less and have a delicious topping to add to your favorite recipes!
Ingredients
- 2 large shallots, sliced as thin as possible
- a couple pinches fine sea salt
- 2 limes, juiced
- 3-4 tablespoons apple cider vinegar
Instructions
- Add the shallot, salt, lime juice and vinegar to a small bowl.
- Mix well, then let sit for 20 minutes, stirring a few times in the process.
- Taste and add more seasonings, if needed. Enjoy!
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