Quick Pickled Shallots are a fast, no-cook way to add bright, tangy flavor to many dishes. Because shallots are smaller and milder than red onions, you can make just the amount you need — though they’re so good you might find yourself making extras. These pickles keep in the fridge for up to two weeks, making them an easy flavor booster for weeknight meals.
Quick pickled vegetables are a simple trick to lift salads, tacos, sandwiches and more. Try the same method with other quick pickle recipes for a fast way to add acidity and crunch to your cooking.
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Why you’ll love this recipe
- Easy: This method takes five minutes and requires no cooking.
- Delicious: Pickled shallots are bright and tangy, adding a fresh pop to many dishes.
- Versatile: Use them on tacos, rice bowls, sandwiches, salads, soups and more.
- Storeable: Kept refrigerated, they last up to two weeks.
Ingredients (and substitutes)
This no-cook quick pickled shallots recipe uses just five simple ingredients:
- Shallots: Milder than onions, shallots lend a delicate, sweet-savory bite. Sizes vary — a medium shallot yields roughly 1/4 cup sliced, a large about 1/2 cup.
- Rice vinegar: Use plain (unseasoned) rice vinegar for a mild, clean acidity. You can substitute apple cider vinegar or red wine vinegar if needed.
- Salt: Fine sea salt, fine kosher salt, or pickling salt work best. Use a fine-grain salt so it dissolves quickly in the hot water.
- Sugar: A little sugar balances the acidity. Granulated or cane sugar is fine; you can omit it if you prefer.
The recipe card below contains full ingredient amounts and step-by-step instructions.
How to make (step-by-step photos)
This easy method requires no stove: you make a hot brine in a heatproof jar, pour it over the sliced shallots, then let them soften. The basic steps are:
See the recipe card below for exact amounts and full instructions.
Tips
- Slice evenly: Even slices pickle and soften uniformly.
- Slice thinly to speed pickling: Thin slices absorb the brine faster; use a sharp knife or mandoline.
- Use a heatproof jar: Mason jars or Pyrex are best. Temper glass under hot tap water before adding boiling water to reduce risk of cracking.
- Keep refrigerated up to 2 weeks: Quick pickles are a short-term preservation method; for best quality consume within two weeks.
- Use clean utensils: Always use a clean spoon or fork to remove pickled shallots to avoid introducing contaminants.
Serving Suggestions
Quick pickled shallots pair well with many recipes. Here are a few ideas to try:
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Green Chili Soup (Vegan)
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Oven Baked Falafel
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Portobello Mushroom Tacos
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Halloumi Wraps
Other ideas:
- Salads: Swap pickled shallots for raw red onion in salads for a milder, tangy note.
- Burgers & sandwiches: Add a few shallots for brightness and crunch.
- Soups: A spoonful on top of chili or noodle soup adds contrast and acidity.
- Tacos: They’re a classic topping for fish, mushroom, or bean tacos.
Recipe FAQs
Shallots are milder and often lighter in color than red onions. They also tend to pickle a bit faster because their layers are thinner, but both are interchangeable in many recipes.
Slice the shallots very thinly. Thin slices will soften and absorb flavor faster; they can be ready in about 30 minutes, and will continue to improve over time.
Stored in the refrigerator, quick pickled shallots are best used within 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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Combine: Add 1 cup thinly sliced shallots to the jar, pressing them below the liquid so they are submerged. Cover and let sit at room temperature until the jar cools (about 30 minutes). Use immediately or refrigerate. They’ll soften and develop more flavor over time.
Notes
- Salt: Use fine sea salt, fine kosher salt, or pickling salt for best dissolution.
- Hot water: Boil water in a kettle or on the stove to make the brine.
- Shallots: Sizes vary — a medium shallot yields about 1/4 cup sliced, a large about 1/2 cup. Thinner slices pickle faster.
- Container: Use a heatproof jar (mason jar, Pyrex). To reduce risk of thermal shock, run the jar under hot tap water before adding boiling liquid.
- Storage: Ready in about 30 minutes; best kept refrigerated and used within two weeks.
- Nutrition estimates assume all ingredients are consumed; in practice you won’t consume much of the brine.