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jar of pink pickled shallots
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Quick Pickled Shallots in Red Wine Vinegar

These small-batch pickled shallots add a pop of color and a burst of briny flavor to everything from sandwiches to tacos.
Prep Time10 minutes
Refrigeration Time4 hours
Total Time4 hours 10 minutes
Course: Seasonings & Sauces
Cuisine: American
Keyword: condiments, pickling, topping
Servings: 15
Calories: 5kcal
Author: Chelsea Jackle, RDN

Equipment

  • small mason jar
  • small saucepan
  • measuring cup

Ingredients

  • 2.5 oz shallots about 2 medium
  • ⅓ cup water
  • ⅓ cup red wine vinegar
  • ¾ tsp salt
  • ¾ tsp sugar
  • 2 sprigs fresh thyme optional

Instructions

  • Wash and peel shallots. Slice in half lengthwise, then slice as thinly as possible with a knife. (You can also use a mandoline for this if you prefer)
  • Prepare your pickling liquid by combining the water, red wine vinegar, salt, and sugar in a small saucepan. Bring to a simmer, stirring occasionally, then remove from heat.
  • Fill a small mason jar with the sliced shallots and two sprigs of thyme. Pour the pickling liquid from the saucepan into a medium measuring cup. Carefully pour the pickling liquid over the shallots and thyme until they are submerged. Cover and refrigerate for at least 4 hours.

Notes

  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
  • Pickled onions can be kept refrigerated for 2-3 weeks.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg