Published: by Nisha Melvani, RDN · This post may contain affiliate links · 4 Comments
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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
- 🧅 Substitutions
- 📖 Instructions
- 💡 Expert Tips
- 🙋🏽♀️ Recipe FAQs
- 🍽 Related Recipes
- 👩🏽🍳 Made This Recipe?
- 📖 Recipe
- 💬 Comments
👩🏼🌾 Ingredients
- Shallots
- 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. Similar to vinegar, it also helps preserve the quick pickled shallots by creating an environment that is less conducive to the growth of spoilage microorganisms.
- Black peppercorns for flavor
- 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.
See the recipe card for quantities.
🧅 Substitutions
- Shallots - use an equal quantity of red onion instead
- Apple cider vinegar - you can use apple cider vinegar with "mother" and make regular pickled shallots (unheated) for added probiotic benefits
- Sugar - Sugar is 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.
- Optional add-ins - fennel, jalapeño, garlic, mustard seed, star anise, cloves, kaffir lime leaves, ground cumin, dried herbs, or crushed red pepper
See this 20-minute Creamy White Beans Skillet Meal, as well as my mayo-free Vegan German Potato Salad. Both recipes pair deliciously with my homemade pickled shallots.
📖 Instructions
🕐 How to Make Quick Pickled Shallots
See the printable recipe card below for quantities.
Step 1. Transfer the apple cider vinegar, water, maple syrup, and salt 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 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 on the jar. Gently shake or swirl the jar so the shallots are submerged. Enjoy immediately after cooling or refrigerate for up to two weeks.
🫙 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 sugar (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.
Step 3. Refrigerate overnight.Use the following day and for up to two weeks.
💡 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.
- 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: Mark the date on the jar and keep the brine for up to two weeks. Add more shallots as desired to use up the brine, or use it to make a salad dressing before the two weeks.
🙋🏽♀️ Recipe FAQs
What is apple cider vinegar with "mother"?
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.
What is the difference between pickled onion and pickled shallots?
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. Similar to pickled onions, pickled shallots can have a slightly crisp texture, especially if they are thinly sliced.
How do you use pickled shallots?
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.
How do you store pickled shallots?
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.
- German Potato Salad Recipe (Vegan)
- Vegan Roasted Vegetable Salad
- Warm Quinoa Salad
- Vegan Roasted Chickpea Rice Bowl Recipe
👩🏽🍳 Made This Recipe?
Leave a review for my no-sugar Quick Pickled Shallots and share your creation with me onInstagram. 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
Nisha Melvani
Quick Pickled Shallots recipe, no sugar required, and ready in 5 minutes! Good for you, keto-friendly, diabetic-friendly, and easy to make.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Vegan
Servings 16 servings
Calories 20 kcal
Ingredients
- ¾ pound shallots peeled, and sliced thinly crosswise into rings (about 7 to 8 shallots)
- 1 cup apple cider vinegar (see note)
- ½ cup fresh lemon juice or to taste
- ½ teaspoon black peppercorns
- 2 teaspoons salt or to taste
- 1 tablespoon plus 1 teaspoon granulated sugar (optional)
Instructions
For Quick Pickled Shallots:
Make the brine: Transfer the apple cider vinegar, lemon juice, black peppercorns, salt, and sugar (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 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.
Store: Transfer the pickled shallot brine mixture to a mason jar, or two smaller jars with lids, and secure the lid on the jar. Gently shake or swirl the jar so the shallots are submerged.
Enjoy immediately after cooling or refrigerate for up to two weeks.
For Pickled Shallots with Probiotics:
Make the brine: Transfer the apple cider vinegar, lemon juice, black peppercorns, salt, and sugar (if using) to a mason jar with a tight-fitting lid. Mix well to combine.
Add the sliced shallots, pressing them down into the liquid to submerge.
Refrigerate overnight. Use the following day and for up to two weeks.
Notes
- Nutrition: The pickled shallots do not absorb all the brine, making it difficult to accurately calculate the nutrition facts for this recipe.
- Apple cider vinegar: Use a brand with 'mother' to add probiotics to this recipe, and make regular pickled shallots as heat can destroy some of the good bacteria.
- Sugar: If you want to add sweetener, use 1 ½ tablespoons of sugar.
- Optional add-ins: fennel, black pepper, star anise, clove, or crushed red pepper
- Storage: Allow the quick pickled shallots 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: Mark the date on the jar and keep the brine for up to two weeks. Add more shallots as desired to use up the brine, or use it to make a salad dressing before the two weeks.
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Potassium: 92mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.3mg
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.
Tried this recipe?Let me know how it was!
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Reader Interactions
Comments
Neena Chandiramani
Always good!Reply
Nisha Melvani, RDN
For sure!
Reply
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!Reply
Nisha Melvani, RDN
I'm so glad you enjoyed them. I eat them all the time! Thank you
Reply