This Quick Pickled Shallots recipe is good for you and ready in just 5 minutes! No sugar required, keto-friendly, and easy to make. The versatile condiment that brightens and elevates almost any meal. You need just four pantry-friendly ingredients to make this meal-prep-friendly recipe.
These quick pickled shallots are a staple in my home! They add a delicious zing to veggie bowls, grain bowls, tacos, sandwiches, chili, and more.
This whole30, diabetic-friendly recipe has no added sugar and is made with apple cider vinegar which may have several healthy benefits. Plus, you can use apple cider vinegar with "mother"(Bragg brand) to add probiotics to your keto-friendly pickled shallots! For this probiotic gut-healthy version, make regular pickled shallots and do not heat the brine. Heat can destroy some of the good bacteria.
This homemade pickle recipe was inspired by my Vegan Roasted Vegetable Salad, as well as these Crispy Baked Vegan Tacos on my site.
Jump to:
👩🏼🌾 Ingredients
- Shallots are mild in flavor and versatile.
- Apple cider vinegar adds a distinct, slightly sweet, and fruity flavor to the quick pickling liquid. Its mild acidity allows the flavors of the shallots to shine through while still providing the necessary tanginess to the quick pickling solution.
- Lemon juice imparts a fresh citrusy aroma and bright and tangy flavor. It also helps preserve the quick pickled shallots by creating an environment less conducive to the growth of spoilage microorganisms.
- Salt helps to inhibit the growth of undesirable microorganisms, such as bacteria and molds, that could spoil the pickled shallots. It's also a flavor enhancer and helps maintain the crisp texture of the shallots.
- Optional spices: cloves, star anise, cinnamon, mustard seeds, black cumin seeds, black peppercorn, and ginger.
See the recipe card for quantities.
🧅 Substitutions
- Apple cider vinegar - you can use apple cider vinegar with "mother" and make regular pickled shallots (unheated) for added probiotic benefits
- Sugar - Sugar is typically added to pickle solutions to balance the acidity of the vinegar, and to help maintain the crisp texture of the shallots or onion. However, it is not required. Add up to 4 teaspoons as desired. Or use 1 tablespoon agave.
- Optional add-ins - mustard seeds, whole cloves, cumin seeds, anise, Ceylon cinnamon sticks, ginger, garlic, and black peppercorns are my go-to spices for their studied health benefits but most spices are suitable
For pickled red onions, try my sugar-free, no-cook Pickled Red Onions. Try them with this 20-minute Creamy White Beans Skillet Meal, or my mayo-free Vegan German Potato Salad.
📖 Instructions
🕐 How to Make Quick Pickled Shallots
See the printable recipe card below for quantities.
Step 1. Transfer the apple cider vinegar, water, optional agave, and salt (if using) to a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
Step 2. Remove from the heat and transfer the sliced shallots, mustard seeds, whole cloves, cumin seeds, anise, Ceylon cinnamon sticks, ginger, garlic, and black peppercorns (if using) into the saucepan. Stir to submerge the shallots in the brine. (The brine may not fully cover the shallots, but they will as the shallots shrink as they become more pickled.) Set aside to cool.
Step 3. Transfer the shallot mixture to a glass jar, or two smaller jars, with a tight-fitting lid, and secure the lid. Gently shake or swirl the jar so the shallots are submerged. Enjoy immediately after cooling or refrigerate for up to 10 days.
🫙 How to Make Pickled Shallots with Probiotics
Step 1. Make the brine: Transfer the apple cider vinegar with 'mother', lemon juice, black peppercorns, salt, and sweetener (if using) to a mason jar with a tight-fitting lid. Mix well to combine.
Step 2. Add the sliced shallots, pressing them down into the liquid to submerge. These can be used immediately but taste best after being refrigerated overnight.
Step 3. Refrigerate overnight. Use the following day and for up to 10 days.
💡 Expert Tips
- Use apple cider vinegar with "mother" for added probiotics. Do not heat.
- Choose a glass jar with a tight-fitting lid large enough to store the amount of pickled shallots you decide to make.
- These No-Cook Quick Pickled Shallots can be used immediately but taste best after being refrigerated overnight.
- Storage: Allow the quick pickled shallot mixture to reach room temperature before refrigerating. Transfer to one or more glass jars with tight-fitting lids. Refrigerate for up to 2 weeks.
- Reuse the brine: Add the brine to dressings and consume the spices with the shallots.
🙋🏽♀️ Recipe FAQs
When purchasing apple cider vinegar, you can find options labeled as "with mother" to ensure you are getting a product that has not been overly processed or filtered, preserving its natural components. The "mother" is a cloudy, stringy substance that forms naturally during the fermentation process of apple cider vinegar.
It contains probiotics, which are beneficial bacteria for the digestive system, as well as enzymes and other nutrients.
Shallots are smaller and have a different flavor profile than regular onions, resulting in pickled shallots often having a more delicate and slightly sweeter taste. Like pickled onions, pickled shallots can have a slightly crisp texture, especially when thinly sliced.
For pickled red onions, try my sugar-free, no-cook Pickled Red Onions.
Salads - Toss them into green salads or grain salads to add a burst of flavor. Mix them into potato or pasta salads for an extra kick.
Sandwiches - Add them to sandwiches, burgers, or wraps for a zesty twist.
Tacos and Burritos - Include them as a topping for tacos, burritos, or other Mexican-inspired dishes.
Hors d'oeuvres - Top crostini or bruschetta with pickled shallots for a tasty appetizer.
Asian-Inspired Dishes - Incorporate them into Asian-inspired dishes, such as stir-fries or noodle bowls.
Store pickled shallots in a clean, airtight container in the refrigerator. Make sure the shallots are fully submerged in the pickling liquid. This helps prevent spoilage.
Keep an eye out for any signs of spoilage, such as off odors, mold, or changes in color or texture. If you notice any of these signs, discard the pickled shallots.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Leave a review for my no-sugar Quick Pickled Shallots and share your creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Quick Pickled Shallots
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 1 cup apple cider vinegar (see note)
- ½ cup fresh lemon juice or to taste
- 2 teaspoons salt or to taste (optional)
- 1 tablespoon agave or 4 teaspoons sugar (optional)
- ¾ pound shallots peeled, and sliced thinly crosswise into rings (about 7 to 8 shallots)
- ½ teaspoon black peppercorns
- 5 whole cloves
- 1 star anise
- 1 teaspoon freeze-dried ginger or 3 slices fresh ginger
- ½ Ceylon cinnamon stick
- ½ teaspoon mustard seeds or black cumin seeds
Instructions
- Make the brine: Transfer the apple cider vinegar, lemon juice, salt, and sweetener (if using) to a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring frequently.
- Add the shallots: Remove from the heat and transfer the sliced shallots, cloves, star anise, ginger, cinnamon, mustard seeds, and black peppercorns (if using) to the saucepan. Stir to submerge the shallots in the brine. (The brine may not fully cover the shallots, but they will as the shallots shrink and become more pickled.) Set aside to cool.
- Store: Transfer the pickled shallot brine mixture to a mason jar, or two smaller jars with lids, and secure the lid. Gently shake or swirl the jar so the shallots are submerged.
- Enjoy immediately after cooling or refrigerate for up to 10 days.
Notes
-
- For more flavor let the spices simmer in the vinegar for 5 minutes. Yet, refrigerating the vinegar allows the flavors to concentrate further over time.
- Enjoy the vinegar in dressings and consume the spices with the shallots!
- Storage: Refrigerate Quick Pickled Shallots in an airtight container for up to 10 days. I used this container and it works very well as you can flip it over and easily remove the shallots. (This is a paid affiliate link but not sponsored.)
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena Chandiramani
Always good!
Nisha Melvani, RDN
For sure!
Amina
Super easy. These pickled shallots add a zingy flavour to all your meals. Use them in sandwiches, on top of rice and curries. The permutations are endless!
Nisha Melvani, RDN
I'm so glad you enjoyed them. I eat them all the time! Thank you