How to Make Pickled Shallots – A Crunchy and Flavorful Vietnamese Delicacy

Ingredients You’ll Need

• 1 kg of shallots – You can choose young shallots (also known as “bánh tẻ” shallots) if you prefer a milder taste and a quicker pickling time, or mature shallots if you want a stronger flavor and don’t mind waiting a bit longer.

• 1.5 liters of water

• 70 grams of salt (you may adjust to taste, but avoid using too little or the shallots could spoil)

• 1 tablespoon of white sugar

• 2 tablespoons of vinegar or white wine – either works well and adds a gentle tangy aroma.

Instructions

1. Prepare the shallots
   Cut off the roots and remove the old outer layers. Trim away any green leaves and rinse thoroughly under running water. Once clean, place the shallots in a basket to dry completely. This step is crucial — any leftover water can cause mold or spoilage later.

2. Make the brine
   In a pot, combine the water, salt, and sugar. Bring it to a boil, skim off any foam or impurities that rise to the surface, then let it cool until it’s just warm. Once the brine has cooled slightly, stir in the vinegar or white wine to enhance the flavor and preservation.

3. Pickle the shallots
   Place the clean, dry shallots into a sterilized glass jar. Pour the warm brine over them, ensuring that all shallots are fully submerged. To keep them from floating, use a bamboo mat or a clean, small weight to press them down. If the shallots float, the surface may form mold, which can ruin the batch.

4. Fermentation period
   Let the jar sit in a cool, dry place for 7–10 days before eating. If the weather is cold or the shallots are old and firm, you may need to wait longer—up to 2 weeks—for the flavors to fully develop.

5. Finishing and serving
   Once the shallots have turned slightly translucent and developed a pleasant sour-salty aroma, remove them from the jar and rinse briefly with a more diluted brine. This helps them stay crisp longer and prevents them from becoming mushy.

   Before serving, peel off the outer skin, trim the top and bottom for a neat appearance, then mix with a little chili powder and fish sauce for a spicy, savory kick.

The Result

A well-pickled batch of shallots should have a balanced blend of sour, salty, and sweet flavors with a satisfying crunch in every bite. The brine should remain clear and free from any film or scum on top — that’s a sign your fermentation went perfectly.

Extra Tips for Success

• Make sure the shallots are completely dry before adding them to the jar. Even a small amount of plain water can cause cloudiness or spoilage.

• When measuring salt and sugar, use level and consistent spoonfuls for accuracy. Uneven proportions can make the pickled shallots too salty, too sweet, or lacking in flavor balance.

• Store your jar in a cool, dark place. Avoid direct sunlight, as it can speed up fermentation too quickly and make the shallots soft.

• If you want to extend shelf life, keep the finished pickles in the refrigerator — they can last for several months and often taste even better over time.

Enjoy!

Serve your crunchy, tangy pickled shallots as a side dish with traditional Vietnamese meals, such as bánh chưng during Lunar New Year, or alongside rich, fatty meats to balance their flavor.

Wishing you success and a delicious batch of homemade pickled shallots!