Quick pickled shallots are a delicious way to liven up any dish. In just minutes, these pickled shallots are incredibly easy to prepare. Then, just let the ingredients make their pickling magic!
These are not your regular pickled shallots, I used fresh lime juice for pickling and the result was a mouthwatering brine. Believe me, they will quickly become a kitchen staple.
From salads and soups, pickled shallots are a super versatile topping that goes with countless dishes. It is best served on sandwiches and tacos, or one of my favorites, Avocado Toast with Eggs. Got some boring leftovers? Add some quick pickled shallots on top and enjoy!
Ingredients and Substitutions
- Shallots – choose shallots that are bigger in size for easy peeling. Round or banana shallots, both work great. The fresher the shallots, the better the color and texture.
- Limes – fresh lime juice will bring these quick pickled shallots to a whole new level. The combination of lime juice and vinegar makes a slightly sweet and tart brine. Choose plump limes with smooth skin for maximum juice.
- Vinegar – I like using apple cider vinegar because it balances the lime flavor. White wine vinegar and rice vinegar are also good options. Distilled white vinegar might be too overpowering, I recommend using other types of vinegar instead.
- Salt – coarse sea salt works amazingly well for pickling. It yields a nicer salty flavor than regular table salt.
- Maple Syrup (optional) – for a touch of more sweetness add 1/2 Tbsp maple syrup. I personally don’t think it needs it, shallots are pretty sweet on their own.
How to make Quick Pickled Shallots
- Prep shallots – peel and finely slice the shallots. Use a sharp knife or mandolin for best results. Set aside.
If you’re not a big fan of the spiciness of onions (or making it for kids), simply put the sliced shallots in a colander and place the collander on a bowl. Then pour boiling water over the shallots and let them soak for about 30-60 seconds and then drain well. This removes the oniony spiciness but also softens the onions quite a bit. I like the spiciness and I like the crunch of the unrinsed shallots.
- Make brine – mix lime juice, apple cider vinegar, and sea salt in a small bowl.
- Mix together – add brine and sliced shallots to a sealable jar or airtight container. Let the shallots sit in the brine for at least 30 minutes on the counter. For a much better texture and flavor, I recommend storing it in the fridge for 2 hours.
Frequently Asked Questions
How long do Quick Pickled Shallots last?
They can be stored in the fridge for up to 1 week. I prefer eating them within 4 days for better crunch and taste.
Can I add other ingredients to the Pickled Shallots?
Yes! You can add garlic, cilantro, peppercorns, bay leaves, whole cumin seeds, fennel seeds, dill, etc. You have endless options to flavor it your own way. However, I recommend finishing them within 4 days.
Quick Pickled Shallots
- 5-6 shallots - 1 cup sliced
- 1/4 cup lime juice
- 2 Tbsp apple cider vinegar
- 1 tsp coarse sea salt
- 1/2 Tbsp maple syrup - optional
- Peel and finely slice the shallots. (See notes)
- In a small jar mix lime juice, apple cider vinegar, and sea salt (and maple syrup if using).
- Add brine and sliced shallots to a sealable jar or airtight container and place in the fridge for at least 30 minutes and up to a week.
I just made these! Yummy! (NO NEED FOR THE MAPLE SYRUP)
Could you use red onions instead of shallots?
Lorena Grater says
Yes! Works the same way.