Pickled shallots are a great addition to sandwiches, salads, tacos and stews. Their tangy, slightly acidic flavor adds brightness and complexity to everything they're added to. Plus, when added to softer ingredients, such as avocados, they add a satisfying crunchy texture.
If you've tried my mushroom conserva or my pickled mustard seeds, you'll know that I love to make pickles of all kinds! Their tangy flavor kicks everything they're added to up a notch.
Plus, pickles are great way to extend the shelf life of veggies that might otherwise go to waste. Pickling is a simple and cost-effective way to preserve vegetables and create new, amazing flavor combinations at the same time.
You don't need any special equipment or expertise to get started, and many pickling recipes, like these pickled shallots, can be made with basic ingredients you likely have on hand.
Types Of Shallots
Shallots are in the onion family, but they have a milder, sweeter, more delicate flavor. There's actually quite a few different varieties of shallots, each with their own unique characteristics. Here's a few varieties of shallots that you might encounter:
- French Grey Shallots - This variety of shallots are prized for their complex flavor and subtle sweetness. They have a purplish-grey skin, and are often used in classic French recipes like beurre blanc and coq au vin. French grey shallots are not widely available.
- Dutch Yellow Shallots - These shallots have a yellow-brown skin, and are slightly larger and sweeter than French grey shallots. They're often used in stews, soups, and sauces, as well as in Asian and Middle Eastern cuisine.
- Jersey Shallots - Larger and rounder than French grey shallots, Jersey shallots have a reddish-brown skin. They have a slightly milder flavor and are often used in roasts, marinades, and salads.
- Banana Shallots -Banana shallots are elongated and have a brownish-red skin. They're milder and sweeter than other varieties of shallots, and are often used in dishes like quiches, tarts, and vinaigrettes.
- Pikant Shallots - These shallots are smaller and have a pinkish-red skin. They have a sharp, tangy flavor and are often used in pickles, chutneys, and relishes.
**I've used a banana shallot for my pickled shallots, but I've successfully used other varieties as well. Feel free to use whatever type you have on hand.
Ingredients
- Shallots: I've outline the most common varieties of shallots above. Feel free to use any variety that you have on hand, or can easily find at the supermarket.
- White Wine Vinegar: I have used white wine vinegar to pickle my shallots. It's got a milder, less acidic flavor than apple cider vinegar. However, you can use apple cider vinegar, if that's what you have on hand. Just be aware that you might need to add some additional sugar to balance out the flavors.
- Sugar: You'll need some sugar to balance out the tart, sour flavor of the vinegar.
- Salt: Salt is a natural preservative that inhibits the growth of harmful bacteria, yeast, and mold that can spoil the food. By creating a high-salt environment, pickling helps prevent spoilage and extends the shelf life of your pickled shallots. It's also a great flavor enhancer.
- Peppercorns: Peppercorns strike jut the right flavor note in this recipe. They add a little bit of heat and earthiness.
- Mustard Seeds: These small, crunchy seeds add a bit of texture to your pickled shallots, providing a little pop when bitten into. They also add a bit of a mild, nutty flavor.
- Bay Leaves: Bay leaves have a distinct herbal aroma and flavor, with a slightly sweet and spicy undertone. They also have a slight bitterness that can help balance out the sweetness of the pickled shallots.
How To Make Pickled Shallots
- Top and tail your shallots, remove the papery skin and slice the shallot in half lengthwise. Now, thinly slice the shallots into rounds.
- In a small saucepan heat the vinegar, water, sugar and salt over medium low heat. Bring to a gentle simmer. Once the sugar has dissolved, remove the pan from the heat.
- Stir in the shallots, peppercorns and bay leaves. Allow the mixture to fully cool.
- Pour the pickled shallots into a small, clean mason jar. Screw the lid on the jar and store in the fridge for up to 3 weeks.
Serving Suggestions
🧡Level up those cucumber sandwiches with pickled shallots.
🧡Want to kick your falalfel wraps up a notch? Add some pickled shallots. They are also the perfect addition to a falafel platter.
🧡Add them to an herb salad for a flavor boost.
🧡Taco topping, anyone?
🧡Fill a dipping bowl with pickled shallots and add it to your next grazing platter.
Frequently Asked Questions
Shallots and onions are related, but they're not exactly the same. Shallots are a type of Allium, the same family that includes onions, garlic, and chives. However, shallots have a milder, sweeter flavor than onions and are often used in dishes where a more delicate onion flavor is desired.
They have a slightly different texture than onions as well, with a softer, more tender flesh. Shallots are also smaller than onions and typically grow in clusters with multiple bulbs per plant. The bulbs are usually elongated and have a brown papery skin. In contrast, onions are usually round or oblong in shape and have a more distinct papery skin that varies in color depending on the variety.
The best shallots for pickling are those that are firm and fresh, with tight, dry skins. Look for shallots that are free from soft spots, mold, or other signs of damage. Ideally, they should be small to medium in size, as larger shallots can be more difficult to slice thinly and evenly.
There are several varieties of shallots available, each with its own unique flavor profile. French gray shallots, for example, are a popular choice for pickling due to their delicate flavor and tender texture. Banana shallots, which are slightly larger and more oblong in shape, have a sweeter, milder flavor and are also a good choice for pickling.
Pickled shallots have a tangy, slightly acidic flavor that's similar to pickled onions, but with a milder and slightly sweeter taste. They also have a slight crunchiness to them and a slightly softer texture than raw shallots, due to the pickling process. The vinegar used in pickling the shallots provides a sharp, tangy taste that is offset by the sweetness of the shallots. The result is a delicious balance of sweet, sour, and savory flavors that can add a burst of flavor to a variety of dishes.
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📖 Recipe
Pickled Shallots
Ingredients
- 3 ounces shallots
- ⅓ cup white wine vinegar
- ⅓ cup water
- 4 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons black peppercorns
- 2 bay leaves
Instructions
- Top and tail the shallots, remove the papery skin and slice the shallot in half lengthwise. Now, thinly slice the shallots into rounds.
- In a small saucepan heat the vinegar, water, sugar and salt over medium low heat. Bring to a gentle simmer. Once the sugar has dissolved, remove the pan from the heat.
- Stir in the shallots, peppercorns and bay leaves. Allow the mixture to fully cool.
- Pour the pickled shallots into a small, clean mason jar. Screw the lid on the jar and store in the fridge for up to 3 weeks.
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