Learn how to make quick-pickled vegetables that add flavor to any dish.
Use on salads, on burgers, and on sandwiches. Ready in just a few minutes, too!
Quick Pickled Vegetables is the basic recipe you need that can be used in a bazillion ways.
Knowing how to quickly pickle anything can take your food from ho-hum to over the top delicious in no time.
It’s the briny, acidic hit you need in a recipe. Great for topping sandwiches, salads, adding to cheeseboards.
I’m showing you how I quick-pickled shallots, but this works for any vegetable!
Below this tutorial, you’ll find a roundup of lots of quick-pickled and pickled recipes.
How to Quick Pickle Vegetables
This is a shallot. It’s one of my favorite ingredients.
It’s in the garlic, scape, and leek family, and it’s just sublime.
However, shallots can be pretty spicy.
Quickly pickling them takes their harsh bite away, and allows shallots to not overtake the entire dish.
Cut your shallot in half, take the skin off, and slice into rings.
Place the shallots in a bowl, and pour in some red wine vinegar.
You can use any vinegar here — I prefer red wine vinegar.
Cucumbers work well with white vinegar or apple cider vinegar.
Onions, I prefer to use red wine vinegar.
Toss the shallots around with a spoon and let them sit for 5-10 minutes.
I had used a garlic clove in another recipe, and when I got down to the end, I tossed it into the shallots.
Just another way to boost flavor!
Store any leftovers in an air-tight container in the fridge, for a couple of days.
Top salads, sandwiches, wraps, or even grilled protein with pickled shallots!
Need some more recipes for quick pickled vegetables?! Check these out!
How to Quick Pickle Shallots
1 cup Sliced Shallots
3/4 cup Red Wine Vinegar
In a bowl, add sliced shallots and pour vinegar over top.
Allow to sit for 10+ minutes, or overnight.
Use on salads, sandwiches, or to give a bright acidic bite with grilled proteins.
Keywords: quick pickled shallots