Pickled shallots are the versatile IT veggie of the summer, elevating practically any dish to new heights.
Barbecue ribs and Burgers—two fantastic summer meals often cooked on a grill. But when the time comes to dig in, you know you cannot just have meat. Sure, you have your veggies, maybe some fries or beans as a side, but what else? For the ribs, maybe some coleslaw? And for burgers, it has to be ketchup, right? If you’re like me, maybe your taste buds are craving something more. Introducing pickled shallots!
Pickled shallots are sweet, salty, and tangy and provide that bit of acid you’re craving in many dishes. You don’t just have to enjoy pickled shallots with barbeque or burgers. Think big—tacos, soups, sandwiches, rice-based meals, salads, and gyros—there are so many possibilities! Pickled shallots are flavorful and easy to make, so 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 great source of antioxidants, as well as vitamins like vitamins B6, C and folate. Then you have apple cider vinegar, often considered a healthy holy grail. Packed with probiotics to support gut health, apple cider vinegar may also improve insulin response, lower blood sugar levels, support healthy hair growth, reduce dandruff, and even kill bacteria to relieve sore throats. Now, that’s a lot of potential 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 significantly less powerful in flavor. Not to mention that shallots are quite a bit smaller in size 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. So, if you’re looking for less intense flavor (and fewer tears during the chopping process), the shallot is your winner for pickled dishes. However, if you’re interested in a tremendous pickled onion recipe, please click here.
INGREDIENTS
- 5 large shallots, peeled and thinly sliced
- 2/3 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
INSTRUCTIONS
Combine
Simmer vinegar, water, sugar, and salt.
Submerge
Pour mixture over shallots in jar.
Chill
Cool, seal, and refrigerate.
Devour!
FAQs & Tips
Making ahead and storing pickled shallots is one of the best ways to enjoy them, as it allows more time for the shallots to pickle! Make your pickled shallots as described below, then store them in a glass container in the fridge for 2-3 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.
As you can see below, this recipe calls for 1 teaspoon of kosher salt. If you only have table salt on hand, you can use 1/2 teaspoon of table salt instead. The table salt to kosher salt ratio is about 1:2, so for every teaspoon of kosher salt, use half that amount of table salt
Shallots are great but can be slightly tricky to peel. As this recipe calls for 5 large shallots, you’ll need to spend some time peeling them. However, there is a trick! Bring a pot of water to a boil and place in your shallots for 3 minutes. Once the time is up, simply drain and cool with cold water. And voilà! Easy-to-peel shallots are coming your way.
Serving Suggestions
Pickled shallots are easy to love as they can be served with various dishes. If you’d like to switch up your classic coleslaw with your barbeque meal? Pickled shallots. Need a new topper for your hamburger or bean burger? Yep, pickled shallots! If you’re a fan of kimchi, then pickled shallots may be a delicious side to many Asian-fusion dishes such as soy and ginger salmon, chicken lettuce wraps, or honey, soy, and sesame pork tenderloin. I even think you’d enjoy pickled shallots on top of a delicious taco like these bang bang shrimp tacos or these seared tuna tacos. Yum, yum, and yum!
Pickled Shallots
Ingredients
- 5 large shallots peeled and thinly sliced
- 2/3 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Instructions
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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.
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Place the thinly sliced shallots in a clean jar. Pour the hot vinegar mixture over the shallots, ensuring they are completely submerged.
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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
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