Quick Pickled Shallots
Thinly sliced shallots submerged in a heated mixture of vinegar, salt, and sugar turn bright pink and lose their sharp bite within thirty minutes. They provide a crisp, acidic edge to rich or fatty dishes, lasting in the refrigerator for up to two weeks.
Consistency is the only secret here.
Use a mandoline if you have one to ensure every slice is the same thickness, which allows the brine to penetrate evenly.
- small saucepan
- glass mason jar with lid
- mandoline or sharp chef's knife
What goes in.
- 4-5 largeshallots, peeled and sliced into 1/8-inch rings
- 1/2 cupapple cider vinegar
- 1/2 cupwater
- 1 tbspgranulated sugar
- 1.5 tspkosher salt
The Heat Does the Work
By pouring the boiling brine directly over the raw shallots, you soften the cell walls instantly, allowing the acid to permeate the rings without leaving them mushy.
The method.
Pack the shallots
Place the sliced shallot rings into a clean glass jar, tapping the jar on the counter to settle them so they occupy the bottom two-thirds of the space.
Heat the brine
Combine the vinegar, water, sugar, and salt in a small saucepan over medium-high heat. Stir until the sugar and salt have completely dissolved and the liquid begins to simmer.
Pour and cool
Carefully pour the hot liquid over the shallots until they are entirely submerged. Let the jar sit open on the counter until it reaches room temperature.
Seal and store
Once cool, screw on the lid and transfer the jar to the refrigerator. They will begin to turn a vibrant, translucent pink after 30 minutes, but the flavor is best after 24 hours.
Other turns to take.
Spiced
Add a teaspoon of whole black peppercorns or a crushed clove of garlic to the jar before pouring the brine.
Herb-infused
Tuck a single sprig of fresh thyme or dill into the jar for an aromatic finish.
When it doesn't go to plan.
Always ensure the shallots are fully submerged; if they float above the brine, they will brown instead of pickle.
If you prefer a sharper tang, replace half the water with more vinegar.
Do not reuse the brine once the shallots are gone, as the acidity level will have shifted.
The ones that keep coming up.
Why did my shallots turn blue or green?
This is a natural reaction between the sulfur compounds in the shallots and trace metals in the vinegar or water. It is harmless and does not affect the flavor.
Can I use red onions instead?
Yes, follow the same measurements and technique. Red onions take slightly longer to lose their crunch than shallots.