If you enjoy simple ways to boost flavor, Quick Pickled Shallots are a fantastic addition to your fridge. These no-cook, tangy shallots come together in minutes and keep for up to two weeks refrigerated. Because shallots are small and mild, you can make just the right amount—or double the batch because they disappear fast.
Quick pickled vegetables are an easy shortcut to brighten meals. Try these pickled shallots on tacos, rice bowls, sandwiches, salads, or soups for instant flavor.
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Why you’ll love this recipe
- Easy: Ready in about 5 minutes with no stove required.
- Delicious: Bright, tangy shallots add a lively pop that lifts many dishes.
- Versatile: Use them on tacos, salads, sandwiches, bowls, and more.
- Stores well: Keep a jar in the fridge for quick flavor—use within two weeks.
Ingredients (and substitutes)
This no-cook Quick Pickled Shallots recipe uses just five ingredients:
- Shallots: Milder than onions, shallots add a delicate bite. Sizes vary—one large shallot yields roughly ½ cup sliced, a medium about ¼ cup.
- Rice vinegar: Mild and versatile. Use unseasoned rice vinegar, or substitute red wine or apple cider vinegar.
- Salt: Fine sea salt, fine kosher salt, or pickling salt work best. Use a fine-grain salt so it dissolves quickly in hot water.
- Sugar: Granulated or cane sugar balances the acidity. You can omit it if you avoid added sugar, but it helps round the flavor.
- Hot water: Used to dissolve the salt and sugar; no simmering required.
See the recipe card below for exact measurements and full instructions.
How to make (step-by-step photos)
This method requires no cooking or stove—just a heatproof jar and a few minutes. Steps:
Refer to the recipe card below for the exact ingredient list and full instructions.
Tips
- Slice evenly: Uniform slices pickle and soften at the same rate.
- Slice thin for speed: Thinner slices pickle faster—use a sharp knife or mandolin.
- Use heatproof glass: Choose a Mason jar or Pyrex. Temper the glass by rinsing with hot tap water before adding boiling water to avoid thermal shock.
- Storage: Quick pickles are a short-term preservation method—use within two weeks for best quality.
- Keep utensils clean: Use clean spoons when serving to avoid contaminating the jar and extend shelf life.
Serving Suggestions
Here are a few favorite ways to use quick pickled shallots:
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Easy Green Chili Soup (Vegan)
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Oven Baked Falafel
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Portobello Mushroom Tacos
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Halloumi Wraps with Hot Honey
Other great pairings include:
- Salads: Replace red onions with pickled shallots in bean and grain salads.
- Sandwiches & burgers: Add brightness to veggie or meat sandwiches.
- Soups: A spoonful of pickled shallots lifts chilis, stews, and brothy soups.
- Tacos: Top tacos, tostadas, and bowls for an acidic contrast to rich fillings.
Recipe FAQs
Shallots are milder and often lighter in color than red onions. They tend to pickle a bit faster because of thinner layers, but either works depending on your preference.
Slice the shallots very thin. They can be ready in about 30 minutes, though they taste better after a few hours or overnight.
Store refrigerated and use within about 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 (or cane sugar)
- ½ teaspoon fine sea salt
- ½ cup hot water
- ½ cup rice vinegar (or red wine vinegar, apple cider vinegar)
- 1 cup thinly sliced shallots
Instructions
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Make the brine: Add 2 teaspoons granulated sugar and ½ teaspoon fine sea salt to a medium heatproof jar. 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: Submerge 1 cup thinly sliced shallots in the brine. Cover and let sit at room temperature until cooled and slightly softened, about 30 minutes. Use immediately or refrigerate and use within two weeks.
Notes
- Salt: Use fine sea, fine kosher, or pickling salt.
- Hot water: A kettle is convenient; boiling on the stove works too.
- Shallot yield: Sizes vary. Medium shallots yield about ¼ cup sliced; large about ½ cup. Thinner slices pickle faster.
- Container: Use a heatproof jar with at least 2 cups (475 ml) capacity. Temper glass with hot tap water before adding boiling water to reduce risk of thermal shock.
- Storage: Ready in about 30 minutes but best after a few hours. Refrigerate and use within two weeks.
- Nutrition estimates assume consuming all recipe components; in practice you consume mostly the shallots, not the brine.