Pickled Shallots With White Balsamic and Rosemary

Why You’ll Love This Recipe

• Turns simple shallots into a tangy-sweet, rosy garnish that instantly brightens sandwiches, salads, and cheese boards.
• White balsamic keeps the flavor gentle and the color beautiful, without staining everything dark like regular balsamic.
• Fresh rosemary adds a fragrant, savory note that pairs perfectly with roasted meats, grilled veggies, and creamy cheeses.
• Quick, flexible, and make-ahead friendly: 20 minutes of effort for weeks of flavor in your fridge.

Grocery List

• Produce: Shallots, fresh rosemary, garlic (optional)
• Dairy: None
• Pantry: White balsamic vinegar, granulated sugar, kosher salt, whole black peppercorns, red pepper flakes (optional), mustard seeds (optional)

Full Ingredients

White Balsamic Pickled Shallots With Rosemary

• 1 lb shallots (about 6–8 medium), peeled and thinly sliced into rings or half-moons
• 1 cup white balsamic vinegar
• 1 cup water
• 3 tbsp granulated sugar
• 2 tsp kosher salt
• 2 fresh rosemary sprigs, 4–5 inches long each
• 1 tsp whole black peppercorns
• 2 garlic cloves, lightly crushed (optional, for a mellow garlicky note)
• 1/4 tsp red pepper flakes (optional, for gentle heat)

Optional Flavor Add-Ins (Pick 1–2, If You Like)

• 1/2 tsp yellow mustard seeds, for a subtle mustardy pop
• 2–3 strips lemon zest (peeled with a vegetable peeler), for extra brightness
• 1 small bay leaf, for a slightly more complex, savory profile

Step-by-Step Instructions

Step 1: Prepare Your Jar and Ingredients

Choose a clean glass jar with a tight-fitting lid, ideally a 1-quart (32-ounce) jar or 2 pint jars. Wash it well with hot, soapy water and rinse thoroughly. For extra peace of mind, you can rinse with very hot water just before using, then let it drain upside down.

Peel the shallots by trimming the root end, slicing off the tip, and removing the papery outer skin. Slice the shallots into thin rings or half-moons, about 1/8 inch thick. Thinner slices pickle faster and absorb more flavor. Set the sliced shallots aside. Lightly crush the garlic cloves with the flat side of a knife to expose more surface area, leaving them mostly whole so the flavor stays gentle.

Step 2: Pack the Jar With Shallots and Aromatics

Place the rosemary sprigs into the bottom and sides of the jar so they are visible from the outside. This not only flavors the shallots but also makes the jar look beautiful. Add the garlic cloves (if using), black peppercorns, and any optional flavor add-ins such as mustard seeds, lemon zest, red pepper flakes, or bay leaf.

Pack the sliced shallots into the jar, gently but firmly, to minimize empty space without crushing them. Leave about 1/2 inch of headspace at the top of the jar to allow the brine to fully cover the shallots. If you have extra shallots that do not fit, you can start a second smaller jar or cut back slightly.

Step 3: Make the White Balsamic Brine

In a small saucepan, combine the white balsamic vinegar, water, granulated sugar, and kosher salt. Stir well to dissolve the sugar and salt as much as possible before heating. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Heat just until the sugar and salt are fully dissolved and small bubbles appear around the edges; this typically takes 3–5 minutes.

Once the brine is clear and everything is dissolved, remove the pan from the heat. There is no need to boil vigorously; a gentle simmer is enough. Using the brine while it is still very hot helps the shallots soften slightly and absorb the flavors faster.

Step 4: Pour the Hot Brine Over the Shallots

Place the packed jar of shallots on a folded kitchen towel or heatproof surface to prevent thermal shock. Carefully pour the hot brine over the shallots and aromatics, pouring slowly and aiming to cover all of the shallots. Use a spoon or a clean butter knife to gently press the shallots down so they are fully submerged and to help release any trapped air bubbles.

If the brine does not quite reach the top, you can top off with a bit more hot water or a splash more vinegar to cover the shallots completely. Make sure all shallots are beneath the liquid; any exposed pieces may discolor or not pickle evenly.

Step 5: Cool, Cover, and Chill

Let the jar sit at room temperature, uncovered or loosely covered, until it cools to room temperature. This usually takes 30–45 minutes. Do not place a very hot jar directly into the refrigerator, as this can stress the glass and warm up other foods in your fridge.

Once the jar is cool, seal it tightly with a lid and transfer it to the refrigerator. The shallots will start tasting pleasantly pickled in about 1 hour, but for the best flavor and color, let them rest for at least 12–24 hours. During this time, they will soften slightly, turn a delicate blush pink, and the rosemary and peppercorns will infuse the brine.

Step 6: Serve, Adjust, and Enjoy

Before serving, give the jar a gentle shake or stir to redistribute the aromatics. Taste a shallot slice. If you would like them a touch sweeter, you can dissolve an extra teaspoon of sugar in a tablespoon of hot water and stir it into the chilled jar, then let sit another 30 minutes. If you prefer more tang, add a splash of extra white balsamic vinegar directly to the jar.

Serve the pickled shallots as a bright, tangy topping for burgers, sandwiches, tacos, grain bowls, roasted vegetables, grilled meats, salads, or cheese and charcuterie boards. Use a fork or tongs to lift the shallots out, letting excess brine drip off. Always return the jar to the refrigerator promptly after using.

Pro Tips

• Slice evenly for best texture. Aim for 1/8-inch slices so the shallots soften slightly but still hold their shape without turning mushy.
• Use white balsamic, not regular balsamic. White balsamic gives a lighter color and a milder, fruitier acidity that does not overpower the shallots.
• Fully submerge the shallots. Anything above the liquid will not pickle properly and may discolor; press them down and top up with a bit more vinegar and water if needed.
• Let time do the work. They are tasty after 1 hour, but the flavor and color are noticeably better after a full day in the fridge.
• Keep it clean. Always use a clean fork or tongs to remove shallots from the jar to help them last longer.

Variations

• Lemon-Rosemary Shallots: Add 3–4 wide strips of lemon zest to the brine along with the rosemary. Omit the red pepper flakes to keep the flavor bright and citrusy.
• Spicy Rosemary Pickled Shallots: Increase red pepper flakes to 1/2 tsp and add 1/2 tsp mustard seeds. The result is zippier and great for tacos, grilled chicken, or sausages.
• Honey-Sweetened Version: Replace the 3 tbsp sugar with 2–3 tbsp mild honey. Stir the honey into the hot brine off the heat until fully dissolved for a rounder, floral sweetness.

Storage & Make-Ahead

These are quick refrigerator pickles, not shelf-stable canned pickles. Store the jar tightly covered in the refrigerator for up to 3 weeks for best flavor and texture. The shallots will gradually soften over time but remain delicious. For a gathering, you can easily make them 2–3 days ahead; in fact, the flavor improves with a little extra time. If the shallots start to lose their color, become overly soft, or the brine looks cloudy or smells off, discard and make a fresh batch.

Nutrition (per serving)

Approximate values per 2-tablespoon (drained) serving: 15 calories; 0 g fat; 0 g saturated fat; 4 g carbohydrates; 3 g sugar; 0 g protein; 120 mg sodium. Actual values will vary depending on how much brine is consumed and the exact brands of ingredients used.