Pretty pink Pickled Shallots are the versatile IT veggie of the summer, bringing a touch of sweet and sour crunch to any dish.
It’s the little things, right? A hug from a friend when you’re feeling down. Eating the best cookie at your favorite coffee shop. Receiving a handwritten card on your birthday. And giving your food that special touch with just the right condiment. I’m actually quite big on the latter. I mean, what are French fries without ketchup? Or hot dogs without mustard and onions in sauce? Condiments can elevate food to a whole new level of deliciousness, and that’s why I created these bright and light pickled shallots! They’re perfect on barbecued ribs, burgers, toasted cheese sandwiches, hot dogs, and so much more!
Pickled shallots are sweet, salty, and tangy. They provide that bit of acidity to balance out rich and hearty dishes. And you don’t just have to enjoy pickled shallots with barbecue or burgers. They’re also great with tacos, soups, sandwiches, rice-based meals, salads, and even gyros—there are so many possibilities!
These pickled shallots come together in only a few minutes, are so easy to make, and add so much flavor to your dishes. I bet once you try them out, you’ll be hooked.
Are Pickled Shallots Healthy?
Not only are pickled shallots the perfect touch of acidity for many meals, but they’re actually quite healthy for you! Shallots are a good source of antioxidants as well as vitamins like B6, C, and folate.
Then you have apple cider vinegar. Containing probiotics, apple cider vinegar supports your gut health, helps lower blood sugar levels, and can even provide relief for sore throats. When choosing your apple cider vinegar at the grocery store, it’s crucial that you opt for a raw, unfiltered version for the maximum health benefits.
Additionally, pickled shallots are vegetarian, vegan, gluten-free, dairy-free, paleo, low-fat, and low-carb, making them a great choice for anyone with one or many dietary restrictions.
What is the difference between onions and shallots?
This is a great question! Onions are a common household vegetable here in the States, but can we say the same for their family member, the shallot?
In 2010, the shallot was identified as a cultivar group of the onion. They taste like a cross between a red and yellow onion, only a lot more delicate in flavor. Not to mention that shallots are quite a bit smaller than onions, so if you’re looking to enjoy smaller bites of a pickled vegetable, shallots will require a lot less chopping than you’d need to do for an onion.
Want milder flavor (and fewer tears during the chopping process)? The shallot is your winner for pickling. However, if you’re interested in an awesome pickled onion recipe, here’s How To Make Pickled Red Onions!
How to Make Ahead and Store
Make your shallots as described below, then store them in a glass container in the refrigerator for 2 to 3 weeks. Please refrain from using a plastic or metal container, as they may react with the apple cider vinegar. A mason jar is an excellent choice if you have one on hand.
Serving Suggestions
Pickled shallots are easy to love as they can be served with various dishes. Need a new topper for your Baked Hamburgers or Black Bean Burger? Yep, pickled shallots! Don’t know what to serve with your Smoked Brisket or Brisket Sandwiches? Try pickled shallots!
If you’re a fan of kimchi, then pickled shallots are a great substitute when you’re running low! I love to garnish my rice bowls with these shallots, on anything from this Salmon With Soy And Ginger to these Chicken Lettuce Wraps and this Asian-inspired Instant-Pot Pork Tenderloin.
You can even use pickled shallots in your favorite Mexican-inspired dishes, like these Bang Bang Shrimp Tacos or these Seared Tuna Tacos. Yum, yum, and yum!
Ingredients
- 5 large shallots peeled and thinly sliced
- 2/3 cup raw and unfiltered apple cider vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Instructions
- Combine apple cider vinegar, water, sugar, and salt in a saucepan and bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Do not let the mixture get too hot as there are heat-sensitive nutrients in apple cider vinegar.
- Let the mixture cool slightly. Place the thinly sliced shallots in a clean jar. Pour the cooled vinegar mixture over the shallots, ensuring they are completely submerged.
- Allow the mixture to cool to room temperature, then seal the jar and refrigerate. The pickled shallots will be ready to use after 30 minutes but improve with longer refrigeration.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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