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Quick Pickled Shallots (no-cook!)
Ingredients
- 1 cup sliced shallots about 3–4 medium shallots
- ¼ cup apple cider vinegar or white or red wine vinegar
- 1 ½ teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon black peppercorns
- 1 small garlic clove smashed
- pinch crushed red pepper flakes
- hot water as needed
Instructions
- Peel the shallots and slice them into thin rings. The thinner they are, the faster they'll absorb the flavor.
- Add the vinegar, sugar, salt, peppercorns, garlic, and crushed pepper to a clean glass jar. Add the shallots, then pour in the hot water. Close the jar tightly, then shake well to combine all of the ingredients.
- Let the jar sit at room temperature for 20 minutes, then transfer it to the refrigerator. You can use your quick pickled shallots now, but they'll taste even better if you can wait another hour. Or better yet, a few hours! But I don't blame you if you want to use them immediately!
Notes
Quick pickled shallots will keep in the refrigerator for 3 to 4 weeks. Do not store them in the pantry, as they are not shelf stable.
You can reduce or omit the sugar, but I do love how the sweetness balances out the flavors!
Use these shallots on tacos, salads, sandwiches, wraps, grain bowls, etc.
Servings 8
Nutrition
Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.4mg