Go Back
+ servings

Pickled Shallots

Tangy and sweet pickled shallots that are perfect on so many dishes.

Course Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4


  • 1 1/2 cups shallots {thinnly sliced}
  • 1 clove garlic {peeled}
  • 3 tbsp sugar
  • 1 1/2 tbsp kosher salt
  • 1/2 tsp peppercorns
  • 1 cup rice wine vinegar


  1. Thinly slice the shallots and place them in a large ceramic or glass bowl {if the bowl is plastic, it will will take on the taste and smell of the onion/liquid}.

  2. In a small saucepan add the garlic, sugar, salt, peppercorns and vinegar.  Bring the mixture to a boil over medium-high heat.  Once boiling and sugar has dissolved, pour the vinegar mixture over the sliced shallots.  Press the shallots down so that all of the slices are submerged in the liquid {I like to use a plate to weigh it down and keep the onions in the liquid}.  Let the mixture cool to room temperature.

  3. Once cool, you can use the shallots immediately or store them {in the liquid} in a container {I use a mason jar} and refrigerate for up to 3 weeks.

Recipe Notes

  •  If you don't have shallots, then red onions would work great too.