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.

Servings: 15

Author: Chelsea Jackle, RDN

Prep Time
10 minutes

Refrigeration Time
4 hours

Total Time
4 hours, 10 minutes

Seasonings & Sauces

American

topping pickling condiments

🧂 Ingredients

1 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)
2 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.
3 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.