What do you do when you have too many shallots? Pickle them! I love pickling all sorts of veggies, but for me, these are the single greatest condiment of all time! They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a tangy garnish for a cold dish or salad. I put them on so many foods, just yesterday I got everyone to add some to their burgers and they loved it!
Pickled shallots contribute a great burst of sweet, salty, and tangy yumminess to any dish. I must warn you, once you start quick pickling vegetables, there’s really no going back! In my opinion, they’re something that you should always have in your fridge, they truly elevate the flavour profile of your meals.
You may be thinking, but Houri, red onions & mushrooms are your favourite veggies to pickle, and you’re not wrong! I had an abundance of shallots recently and it just dawned on me that shallots would be equally tasty! So with this realization, today’s quick pickled shallots recipe was born! These delicious shallots can be whipped up in no time with pantry ingredients that you have on hand! Try my recipe, you’ll love it!
1 cup of white vinegar
1/2 cup of white sugar
1 tablespoon of kosher salt
10 oz of shallots
*My box of shallots had a variation of sizes, if yours are all very small, you could use about 20, if they’re larger, try 10-12.
In a small saucepan, bring the vinegar, sugar, and salt to a boil. Make sure to stir to dissolve the sugar and salt.
Add the shallots and return the liquid to a boil.
Transfer the shallots and the hot liquid to a heatproof bowl or jar; let it cool.
Once it’s cooled, place it in the fridge. (I can never resist eating some before this!)