Quick Pickled Shallots are an effortless way to add bright, tangy flavor to many dishes. This no-cook method takes only minutes and yields shallots that keep in the refrigerator for up to two weeks. Because shallots are smaller and milder than red onions, you can make just the right amount — though you may find yourself making extras because they’re so good.
Quick pickled vegetables are an easy shortcut to lift everyday meals. If you enjoy this recipe, try other quick pickles like Quick Pickled Red Cabbage, Easy Pickled Red Onions, or Quick Pickled Green Beans for similar instant upgrades.
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Why you’ll love this recipe
- Fast and easy: The recipe takes about five minutes to prepare and needs no cooking.
- Flavorful: Pickled shallots bring bright acidity and a subtle oniony bite that enhances many dishes.
- Versatile: Use them on tacos, rice bowls, sandwiches, salads, soups, burgers, and more.
- Keeps well: Store in the fridge and enjoy for up to two weeks.
Ingredients (and substitutes)
This no-cook Quick Pickled Shallots recipe uses just five simple ingredients:
- Shallots: Milder than onions, shallots add a delicate onion-garlic flavor. Sizes vary — a medium shallot yields about 1/4 cup sliced, while a large one is closer to 1/2 cup.
- Rice vinegar: Use plain (unseasoned) rice vinegar for a mild, balanced acidity. Red wine vinegar or apple cider vinegar are good substitutes if you prefer.
- Salt: Fine sea salt, fine kosher salt, or pickling salt work best. Use a fine grain so it dissolves quickly in the hot water.
- Sugar: Granulated or cane sugar balances the acidity. It’s optional, but a small amount mellows the sharpness of the vinegar.
See the recipe card below for exact quantities and step-by-step instructions.
How to make (step-by-step photos)
This recipe requires no stove: the hot water dissolves the salt and sugar and the vinegar finishes the brine. The shallots soften quickly when submerged. Here’s the simple process:
Refer to the recipe card below for full details and timing.
Tips
- Slice evenly: Uniform slices pickle and soften at the same rate.
- Slice thin for speed: Thinner slices will pickle faster; use a sharp knife or mandolin.
- Use heatproof glass: Choose a Mason jar, Pyrex, or similar. Warm the jar under hot tap water before pouring boiling water to reduce thermal shock.
- Storage: Keep refrigerated and use within two weeks. Quick pickling is short-term preservation, not canning.
- Use clean utensils: Scoop with clean utensils to prevent contamination and extend the jar’s shelf life.
Serving Suggestions
Here are a few dishes where quick pickled shallots shine:
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Easy Green Chili Soup (Vegan)
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Oven Baked Falafel
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Portobello Mushroom Tacos
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Halloumi Wraps with Hot Honey
Other great pairings include:
- Salads: Swap pickled shallots for raw red onion in grain or bean salads for a bright finish.
- Burgers & sandwiches: Add a tangy layer to plant-based or meat sandwiches.
- Soups: A spoonful of pickled shallots livens up hearty soups and chilis.
- Tacos: Use them on avocado, mushroom, or bean tacos for contrast and crunch.
Recipe FAQs
Shallots are milder and often lighter in color than pickled red onions. They also tend to pickle a bit faster because their layers are thinner, though both work well interchangeably in many recipes.
Slice the shallots very thin. With thin slices and hot brine, they can be ready to eat in about 30 minutes, though flavor continues to develop over time.
Stored in the refrigerator, quick pickled shallots keep for up to two weeks.
Other quick pickle recipes:
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Quick Pickled Green Beans
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Quick Pickled Red Cabbage
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Quick Pickled Onions (No Cook)
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📖 Recipe
Quick Pickled Shallots (No Cook)
Ingredients
- 2 teaspoons granulated sugar
- ½ teaspoon fine sea salt
- ½ cup hot water
- ½ cup rice vinegar
- 1 cup thinly sliced shallots
Instructions
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Make the brine: In a heatproof jar, combine 2 teaspoons granulated sugar and ½ teaspoon fine sea salt. Pour in ½ cup hot water and stir until the sugar and salt dissolve. Add ½ cup rice vinegar and stir to combine.
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Pickle the shallots: Add 1 cup thinly sliced shallots to the brine, pressing them below the liquid. Cover and let sit at room temperature until cool, about 30 minutes. Use immediately or refrigerate and enjoy within two weeks.
Notes
- Salt: Use fine sea salt, fine kosher salt, or pickling salt for best results.
- Hot water: Boil water in a kettle or on the stove; it helps dissolve the sugar and salt quickly.
- Shallot sizes: Shallots vary—thinly sliced medium shallots yield about 1/4 cup, large about 1/2 cup. Thinner slices pickle faster.
- Container size: A 2-cup (475 ml) heatproof jar is a good fit for this batch. Warm the jar under hot tap water before pouring boiling water to reduce the chance of thermal shock.
- Storage: Pickled shallots are ready in about 30 minutes and will deepen in flavor with time. Refrigerate and use within two weeks.
- Nutrition estimates assume all ingredients are consumed; in practice most of the brine is discarded with each serving.