Pickled Shallots can be used interchangeably anywhere pickled onions can be used…as a garnish on carnitas or fish tacos, sandwiches or salads, or even Swedish meatballs!
I’m a bit of a pickle addict. I think it’s the vinegar. I really, REALLY love vinegar. In fact, I have a whole cabinet dedicated to vinegars and oils…although to be honest, it’s mostly vinegars.
I’ve never done anything with canning, but I’ve made various types of refrigerator pickles. A couple of my favorites are Spicy Pickled Red Onions and Spicy Carrot Refrigerator Pickles. I’ve never pickled shallots, but when I came across a recipe for Swedish meatballs with pickled shallots as a garnish, I figured it was time. (Stay tuned for that Swedish meatball recipe…you’ll be seeing it soon!)
Shallots are a bit milder than onions but you can certainly use them interchangeably in many places. They work great in dressings and salads. I use shallots in this recipe: Kale Salad with Apples, Bacon and Lemon-Shallot Dressing. And if you have a recipe that calls for just a little bit of onion, a shallot will work well, because they’re so much smaller and similar in flavor.
But let’s get back to our pickled shallots. You’re probably wondering what you can actually do with pickled shallots, other than using them as a garnish for that Swedish meatball recipe I mentioned.
I have lots of different ideas for you! I use pickled onions on my Pork Carnitas Burrito Bowls, but pickled shallots will work just as well. They would be delicious on fish tacos! Try them on sandwiches or salads. Or eat them right out of the jar…I did!
Let’s talk about how to make pickled shallots. This recipe is as simple as can be.
Remove the papery skins from your shallots and cut them in slivers or rings, whatever your preference. Place the shallots in a jar. Add the thyme and bay leaf to the jar as well.
Combine red wine vinegar, balsamic vinegar, and sugar in saucepan and bring it to a boil. Remove the vinegar mixture from heat, and add the salt. Stir to mix. Pour the vinegar mixture over the shallots. Cool completely before refrigerating. Refrigerate them overnight before using to get the best results.
I always find myself sneaking a few within a few hours…I just can’t help myself!
They should last a week or so in the refrigerator. Ours never last more than a few days though.
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- 6 shallots, papery skin removed, cut into rounds
- 1 1/4 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/2 cup sugar
- 1/4 teaspoon salt
- 6 sprigs of thyme
- 1 dried bay leaf
- Remove the papery skins from your shallots and cut them in slivers or rings, whatever your preference.
- Place the cut shallots in a jar. Add the thyme and bay leaf to the jar as well.
- Combine red wine vinegar, balsamic vinegar, and sugar in saucepan and bring it to a boil.
- Remove the vinegar mixture from heat, and add the salt. Stir to mix. Pour the vinegar mixture over the shallots.
- Cool completely before refrigerating. Refrigerate overnight before using to get the best results.
Amount Per Serving: Calories: 349Carbohydrates: 86gProtein: 2g