How Do I Make Pickled Onions Or Shallots?

“I’ve got a big batch of shallots growing in the back garden, and I’m thinking of pickling them—but I’ve never done it before! What’s the best way to pickle shallots without them turning mushy or losing their flavor? Also, should I avoid certain vinegars to stop the flavors from getting too strong? I live near the coast, so I’m worried the humidity might affect the process. Help!” thanks, John, Cork, Ireland.

Why Pickled Onions and Shallots Are a Must-Try

Pickled onions and shallots are fantastic for spicing up your meals—whether you’re tossing them into salads, layering them on burgers, or adding a sharp tang to cheese platters. They’re sweet, sour, crunchy, and just the right amount of zesty. Plus, they’re super easy to make in your own kitchen!

Not sure where to start? Don’t worry too much, John—you’ve got this! As long as you’re keeping things simple and following a few basic steps, you’re good to go. Shallots are a bit sweeter and milder than regular onions, which makes them an excellent choice for pickling (not to mention they hold their crispness beautifully).

Let’s walk through how to make them perfectly crunchy and delicious, plus a few pro tips to avoid common pitfalls.

How to Pick the Best Onions or Shallots for Pickling

So, you’ve got your shallots from the garden—or maybe a nice bag from the market. The variety doesn’t matter too much as long as they’re fresh, firm, and not sprouting. Smaller ones tend to pickle faster and more evenly, so you could start with those to keep things simple, especially if you’re just trying it out for the first time.

Here’s a quick checklist to make sure you’re using the best:

• Firm bulbs: Your onions or shallots should feel firm to the touch. No soft spots or mushy areas!
• Even, unbruised skin: The outer skins should be as undamaged as possible, without cracks or bruises.
• No sprouts: Once an onion or shallot is sprouting, it’s past its pickling prime. They’ll get mushy faster and won’t keep as crisp.

If you’re worried about pickling in a humid environment near the coast (like you mentioned, John!), don’t be. As long as your pickling jars are sealed nice and tight, the humidity shouldn’t cause too much of an issue.

Ingredients You’ll Need for Pickling

The beauty of pickling onions or shallots is that the ingredient list is short and sweet:

• Onions or shallots: Up to you which you prefer! Both get the job done.
• Vinegar: White vinegar works really well. Apple cider vinegar will add some sweetness, but can sometimes overtake the delicate flavor of shallots—so you can stick with white for starters if you’re unsure.
• Sugar: Balances out the vinegar’s tang. You can adjust this depending on how sweet you want the pickle.
• Salt: Helps preserve and enhances flavor.
• Spices (optional): You can add mustard seeds, black peppercorns, bay leaves, or even a clove of garlic for extra flavor—you do you!

That’s really it. The simplicity of the ingredients is what makes this such a fun process. You can tweak it and make smaller tests until you figure out your favorite flavor combo. And trust me, it’s hard to go wrong!

Choosing the Right Vinegar

John, you were right to ask about vinegar—it’s one of the main flavor players here! Most home-picklers stick to white vinegar because it’s mild enough to really let the taste of your onions or shallots come through. Apple cider vinegar or even malt vinegar (popular in Ireland) can give more depth, but they’ll also change the flavor quite a bit. Here’s a quick breakdown of your basic options:

If you’re completely new to this, stick with white vinegar—it’s dependable and won’t overpower your flavors. Once you’re more comfortable, you can start experimenting with other types.

The Step-by-Step Process for Pickling Shallots

Now that we’ve got your ingredients prepped, let’s get these shallots pickled! It’s a fairly easy process—promise!

1. Peel Your Shallots

Grab your fresh shallots and start peeling. To make peeling easier, soak them in warm water for about 10 minutes. It’ll loosen those pesky skins, saving you a ton of time and frustration. Trust me, John, I’ve been there with fingers covered in shallot skins!

2. Blanch the Shallots (Optional)

Blanching is a quick way to soften the shallots slightly without turning them mushy. It can help maintain that lovely crunch while also taming some of their raw bite. Just drop them in boiling water for 1-2 minutes, then drain and rinse them with cold water.

3. Prepare Your Pickling Liquid

While the shallots are cooling down, mix your vinegar, sugar, and salt in a pot and bring it to a simmer. If you’re adding in any spices, toss them in now, too. Let the mixture simmer for about 5 minutes, just enough to dissolve the sugar and salt.

Basic Recipe for Pickling Liquid:

• 2 cups vinegar
• ½ cup sugar
• 1 tablespoon salt
• Your favorite pickling spices (optional)

4. Pack Shallots Into Jars

John, now it’s time to pack those jars! Stack your peeled and cooled shallots into your cleaning-pickled jars (clean glass mason jars work just fine). Try to arrange them neatly, making sure to leave about half an inch of space at the top (this is important because pickling liquid needs somewhere to sit, giving everything room to marinate).

5. Pour in the Pickling Liquid

Carefully pour your hot vinegar mixture over the shallots in each jar, making sure they’re fully submerged. You don’t want any bits poking out of the liquid or they’ll dry out.

6. Seal and Store

Once your jars are filled, put the lids on nice and tight. Then, let them cool on the counter before transferring them to the fridge. You’ll want to wait at least 24 hours before diving in, though giving them up to a week helps flavors really settle in better. I know it’s tempting, but patience pays off here.

Those bad boys are going to stay fresh for about a month in the fridge. And if you’ve managed to make a bigger batch than you can eat, don’t be shy to give them away to neighbors! You’ll become a pickling hero overnight, trust me.

Common Pickling Problems (and How to Avoid Them!)

Pickling sounds simple—and it is—but there are a few sneaky issues that can pop up! I’ll run through some common mistakes so you can avoid them from the get-go.

1. Mushy Shallots

Nobody enjoys a mushy pickle. If your shallots or onions turn soft, here’s where it went wrong:

• Overcooking: If you blanch too long, it breaks down the veggies. Remember—just 1-2 minutes is plenty if you’re blanching.
• Lack of Firmness: If your shallots are a little older or overripe, they can start off too soft. Make sure they’re firm when you pick them.
• Too much water content: Waterlogged shallots or onions can lose crispness during pickling. Let the shallots dry a little after blanching.

2. Too Tangy or Too Sweet?

Taste is super personal, right? Some people love a sharp, tangy pickle, and others want a more balanced bite. If your pickles taste too vinegary, you can either try swapping up your vinegar or adjusting the sugar in your recipe. Start on the lower end of sugar, and work up if needed.

3. Spicing it Up—or Down!

Want to add some extra spices to the mix? Mustard seeds, chilies, allspice, or even a clove of garlic can take your pickles to the next level. However, going spice-crazy can sometimes overpower that natural onion or shallot flavor.

Keep it balanced. Use spices sparingly and be sure to taste-test batches with a little trial and error.

Final Thoughts…

John, thank you for such a thoughtful question! Pickling is one of those wonderfully forgiving processes where you can make it as intricate or as laid-back as you’d like. Hopefully, this has given you the confidence to dive in and enjoy those shallots straight from the garden to your jars—and eventually to your plate! Give pickling a try, trust your taste buds, and don’t be afraid to experiment along the way. You’ll love the tangy crunch of your home-pickled batch, I’m sure of it.

Happy pickling!