Disclaimer: Some links are Amazon affiliate links. Purchases made through them help support the recipe testing, photos, and content I share — thank you!
Summary
This pickling recipe is the Secret Weapon of Michelin Star restaurants.
These tiny, tangy gems are inspired by one of the best restaurants in the world, Eleven Madison Park. Fortunate for you it is super easy to make and stays good the the fridge for months. It will become a hero in your condiment collection. A quick simmer mellows out the sharp bite of raw shallots while the sweet-tangy brine transforms them into little flavor bombs. Scatter them on tacos, top your breakfast with them, pile them on burgers, or sneak them onto literally anything that needs a pop of acidity and crunch.
Pickled Shallots (Inspired by Eleven Madison Park)
4
cups10
minutes2
minutes25
kcal30
minutes42
minutesA sweet and tangy pickling liquid used by the best restaurants in the world.
Ingredients
60 g 2 medium shallots, very finely diced
92 g 6 Tbsp white balsamic vinegar
37 g 2 Tbsp + 2 tsp sugar or allulose
37 g 2 Tbsp + 2 tsp water
9 g 2 tsp kosher salt
Equipment
Directions
Before We Start
Dicing Size Matters: You want these very finely diced – almost minced. This gives you more surface area for the brine to penetrate and makes them easier to spoon onto dishes.
Keto-Friendly Option: Swap the sugar for allulose 1:1.5. The shallots will taste nearly identical with a fraction of the carbs.
Scaling Up: This recipe makes a small batch. Double or triple it if you want a bigger stash – these last for months so there’s no rush to use them up.Make the Pickling Liquid
For the pickling liquid:
92 g | 6 Tbsp white balsamic vinegar
37 g | 2 Tbsp + 2 tsp sugar or allulose
37 g | 2 Tbsp + 2 tsp water
9 g | 2 tsp kosher salt
You can simmer this all together on medium heat in a saucepan until dissolved if you are only making enough for this recipe. If making a larger batch of the pickling liquid, then do this so it is more versatile:
In a large bowl, combine the white balsamic vinegar, sugar (or allulose), water, and salt. Whisk vigorously for 3-4 minutes until the sugar and salt are fully dissolved. Set aside. You can reserve this in the fridge for a long time and just use when you need to pickle something.
Alternatively, make a double or triple batch of the brine and store it in a sealed container in the fridge for up to 3 months.
Prep the Shallots
Peel the shallots and remove the papery outer layer. Slice each shallot in half lengthwise, then very finely dice them, leaving the tough root core behind. You should end up with about 60g of finely diced shallots.
Simmer
Bring the pickling liquid to a simmer over medium heat. Add the diced shallots and simmer for 2 minutes. This brief cook takes the raw edge off while keeping a pleasant bite.
Jar and Cool
Transfer the shallots and liquid to a jar. Leave the lid off and let cool on the counter until it reaches room temperature, about 30 minutes.
Refrigerate
Once cooled, seal the jar and transfer to the fridge. The shallots are ready to use after 1 hour but taste even better after sitting overnight. You can keep in the fridge for months, but is best within the first 2 weeks.
These taste great on anything you want to brighten up. Think fried foods, rich sauces, salads, burgers, breakfast foods, you name it!
You May Like These Recipes Too
Additional Details About This Recipe
How long do these keep?
These last for months in the refrigerator. Seriously. As long as the shallots stay submerged in the brine, they’ll keep their flavor and texture.
Why simmer instead of just pouring hot liquid over them?
The brief simmer softens the shallots just enough to mellow their sharp raw bite while still keeping some texture. It also helps the brine penetrate faster.
Can I use regular onions instead?
You can, but shallots have a more delicate, slightly sweet flavor that works better here. If using onions, red onions are your best substitute.
What can I use these on?
Tacos, burgers, sandwiches, salads, grain bowls, avocado toast, eggs, grilled meats, fish, rice dishes – anywhere you want a hit of tangy, savory crunch.
Can I add other flavors to the jar?
Absolutely. A few black peppercorns, a bay leaf, or a sprig of thyme would all be nice additions.
Nutritional Facts (per 30g serving, approximately ¼ of recipe)
(Values are estimates. Using allulose reduces carbs and sugars significantly.)
- Calories: 25 kcal
- Protein: 0.3 g
- Fat: 0 g
- Carbohydrates: 6 g
- Sugars: 5 g
- Fiber: 0.5 g
- Sodium: 290 mg