How To Make Quick Pickled Shallots

Quick pickling is one of our favorite culinary tricks. No need to wait hours, days or even weeks to enjoy the food you love in pickled form. By heating up some water, vinegar and sugar and adding in your choice of vegetables, you get a similar feel without the long wait. You can pickle beets, garlic, cucumber, zucchini, red onion, or, one of our personal favorites, sliced shallots. Throw them on to salads, sandwiches or incorporate them into your next meal for a nice little punch of flavor. These quick pickled shallots are an easy addition to keep on hand. Learn how to make quick pickled shallots with our culinary academy chef in this step-by-step video tutorial.


Thinly sliced shallots are the key to quick pickling.

Quick Pickled Shallots


3 ea shallots (peeled and sliced thinly)
2 oz red wine vinegar (substitute with champagne or rice wine vinegar)
2 oz granulated sugar (substitute with honey or agave)
1 oz red wine (substitute with white wine or fresh juice)
1 ea herb bundle (freshly picked)


1. Bring red wine, sugar and vinegar to a simmer
2. Add herb bundle and shallots, cook for 1-2 minutes
3. Remove from heat and allow to cool
4. Strain and enjoy

*Be sure to reserve pickling liquid for dressing or sauce!

Quick pickled shallots make a delicious addition to salads, sandwiches and charcuterie boards.

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