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pickled shallots in a jar in front of a fork and towel

Quick Pickled Shallots

This simple recipe comes together quickly and uses a brine made from basic pantry ingredients.
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 30kcal


  • Glass jar with lid


  • 0.5 pound shallots 3 to 4 shallots; peeled and sliced into rings
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon whole peppercorns can use black or tri-color


  • Slice the shallots crosswise into thin rings. Stuff them into a glass jar that's big enough to fit all of them.
  • In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved. Remove from heat and pour the brine over the shallots in the jar. The brine may not fully cover the shallots, but they will shrink down as they pickle.
  • Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool. Enjoy immediately after cooling or transfer to the fridge for later use. Pickled shallots will keep in the fridge for at least a couple of weeks.


  • Sub red wine, sherry, or white vinegar for apple cider vinegar. You can also add herbs and spices to the brine if desired.
  • Add to cheese boards, tacos, grain bowls, burgers, and more.


Serving: 0.25cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg