Quick-Pickled Shallots
Quick-pickled shallots are made by submerging thinly sliced bulbs in a warm brine of vinegar, salt, and sugar. They sit for an hour to lose their raw edge and take on a bright, crisp acidity that cuts through heavy or fatty meals.
Uniformity is your best friend.
The thinner you slice them, the faster they will soften in the brine. Aim for paper-thin rounds so the liquid can penetrate the layers instantly.
- Mandoline or sharp chef's knife
- Small saucepan
- Glass jar with a tight-fitting lid
What goes in.
- 6-8 largeshallots, peeled and sliced into thin rings
- 1 cupwhite wine vinegar or apple cider vinegar
- 1/2 cupwater
- 1 tbspkosher salt
- 1 tbspgranulated sugar
The Heat-Steep Method
Heating the brine until the salt and sugar dissolve ensures even seasoning, while pouring it over the shallots while still warm softens the cell walls just enough to mellow the harsh bite.
The method.
Prepare the shallots
Peel the shallots and slice them into thin, consistent rings. Pack them tightly into your glass jar, leaving at least an inch of space at the top.
Heat the brine
Combine the vinegar, water, salt, and sugar in a small saucepan over medium heat. Stir only until the solids have fully dissolved and the liquid begins to steam.
Pour and cool
Pour the hot liquid directly over the shallots until they are completely submerged. Press down with a fork to release any trapped air bubbles.
Rest
Leave the jar uncovered on the counter until it reaches room temperature, then secure the lid and move it to the refrigerator.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns or a single smashed garlic clove to the jar before pouring the brine.
Herb-Infused
Drop a sprig of fresh thyme or a bay leaf into the jar to provide a deeper, woodier aroma to the final product.
When it doesn't go to plan.
Use a glass jar rather than plastic, as vinegar can pull odors from plastic and dull the clean taste of the brine.
If you have a mandoline, use the thinnest setting; the resulting texture is far superior to hand-cut slices.
These are at their best between 2 hours and 5 days after pickling; beyond a week, the shallots begin to lose their structural crunch.
The ones that keep coming up.
Why did my shallots turn bright pink?
This is a natural reaction between the pigments in the shallots and the acid in the vinegar. It is normal and expected.
Can I reuse the leftover brine?
Once the shallots are gone, the brine can be used as a base for a vinaigrette, but do not reuse it to pickle a second batch as the acid levels have been diluted.
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