Pickled Shallots add an amazing tangy crunch to salads, sandwiches, hamburgers, and of course, red beans! It only takes a few minutes to prepare this sweet and acidic topper and this simple recipe will allow you to have some Quick Pickled Shallots in no time.
I’ve always said one of the best secret ingredients to an unforgettable pot of red beans is to add pickled pork to the beans. It just adds a different dimension and depth to the flavor and is something you find often in pots of red beans in New Orleans. Commercially produced Pickled Pork is oftentimes hard to find outside of southern Louisiana but I showed you how you can make pickled pork with this recipe at home.
PRO TIP: If you are in Richland, NC area, Richland’s Cajun Market sells Pickled Pork. You can find a lot of great products that you’d find in Louisiana at the store. To learn more: www.richlandscajunmarket.com!
Another option to get that pickled flavor – and I’m not talking about the dill variety – is to garnish the red beans and rice with either Pickled Shallots or Pickled Onions. The two are about the same and add the same tanginess to the beans that we are going for – a slightly similar flavor that you get with the Pickled Pork.
You can prepare this Quick Pickled Shallot recipe as the beans start simmering but it is better to have them marinate in the fridge for at least a couple of days before being used.
What are Shallots?
A shallot is a variety of small onion that is oval in shape. It’s a part of the Allium Cepa group which also includes onions, garlic, leeks, and scallions. The flavor is similar to a white or yellow onion but with a slight hint of garlic.
You can find them with either a purple or golden brown exterior. As you pull back the layers, you will find the golden brown shallots to have a purple hue while the purple exterior shallots will have a more pink internal color to them.
They grow in clusters like you’d find garlic and have up to 5 bulbs attached.
The Jersey Shallot, which you find in most grocery stores in the US, can usually last for a month at room temperature and up to 2 months if stored in the refrigerator. This variety features a golden brown exterior with a purplish interior. But the different varieties of shallots have a different shelf life. The shallot I used in this recipe is a Jersey.
Will a shallot make you cry?
Yes. A shallot could make you cry. They have the same enzyme in them that onions do. So when you cut into one, the damaged cell releases the enzyme and creates the strong-smelling substance that makes you tear up.
I always tell my kids when they ask if I cry when I cut an onion, “No. I don’t get attached to the onion before I cut them. It’s all business!”
What ingredients do you need to make Quick Pickled Shallots?
Pickling is an old way of preserving food in a brine. In the case of the recipe here, we are using a combination of vinegar, sugar, and salt to preserve the shallots. The black pepper and crushed red pepper flakes are there to add a little spice to the contents.
- Shallots – Would this be Pickled Shallots without them?
- Vinegar – vinegar is used for its acidity in the process of pickling. I used white vinegar in this recipe but Apple Cider Vinegar or Red Wine Vinegar works as well.
- Sugar – the sugar will balance out the tartness of the vinegar and enhance the sweetness of the shallots. If you do not have sugar on hand, honey also works.
- Salt – adds flavor to the brine but also prevents the growth of bacteria.
- Black Pepper and Red Pepper Flakes – these two add a little added spice to the pickled shallots.
- Mason jar – not quite an ingredient but a much-needed piece to the process of pickling. Make sure that it has a lid that can be fastened tightly.
How do you make Quick Pickled Shallots?
As I said, this is an easy way to get some quick pickled shallots. Add vinegar to the Mason jar. Dump in the sliced shallots, sugar, salt, black pepper, and crushed red pepper flakes. Seal the jar tightly – tightly! Then, shake. Shake until the sugar is noticeably dissolved. You can also use a fork or spoon to stir the contents until the sugar dissolves. Place the jar in the refrigerator for at least 30 minutes before you use them.
How long do pickled shallots last?
Pickled Shallots are best if used within the first week but will last about two weeks in the fridge.
What do pickled shallots go with?
My favorite way to use Quick Pickled Shallots is with my Monday Red Beans and Rice.
They also go great on salads, hamburgers, and sandwiches.
Let me know what you think of this Quick Pickled Shallot recipe in the comment section below. What are some of your favorite meals that you add pickled shallots or pickled onions to?
Be sure to TAG me on Facebook, Instagram, and Pinterest so I can see it. You can also join the Red Beans & Eric Facebook Community Page and share your thoughts and photos there.
Quick Pickled Shallots
Ingredients
- 2 shallots thinly sliced
- ⅓ cup vinegar I used distilled white
- 2 tsp sugar
- salt a pinch
- black pepper a pinch
- crush red pepper flakes a pinch
Instructions
- In a small mason jar, pour in the vinegar. Add all of the other ingredients. Place the top on the mason jar and tighten it. Shake the jar until the sugar looks as if it has been completely dissolved. You can also use a spoon or fork to stir the contents until the sugar has dissolved.
- Place the mason jar in the refrigerator for at least 30 minutes before using.
Notes
THANK YOU FOR READING!
If you enjoyed this article, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. By signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes from the website.
You can always stay in touch with me by leaving a comment in the section below, by clicking here, or by messaging me on any of the social media sites that I am on.
Thank you for stopping by!
KEEP THE RED BEANS COOKIN’!
ERIC
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
Leave a Reply