Pickles add flavor to any meal, and this pickled shallot is no exception!
This homemade pickled shallot (Atsarang Sibuyas) is a must-try for anyone who loves bold flavors with minimal effort. Whether you're a seasoned cook or a beginner, this recipe is easy to follow and guarantees a delicious outcome.
This quick and easy pickle is made with shallots or small onions for those who love a tangy, spicy kick without the long fermentation process. The best part? Whether you're serving it with rice, this onion pickle will surely add a zesty punch to your meal.
Why You'll Love This Recipe
Quick & Easy: This recipe takes only a few minutes to prepare and a couple of hours to marinate, making it perfect for last-minute meal planning.
No Fermentation Needed: Unlike traditional pickles that take days or weeks to mature, this one is ready to eat almost instantly.
Versatile: You can use this pickle as a side dish, a condiment, or a snack.
To make this delicious Spicy Pickled Shallots, you will need:
1 cup shallots (small onions), peeled and halved
2 teaspoon salt
1/2 cup of vinegar
20 native chilies (optional with your preference)
1/2 teaspoon sugar (optional, to balance flavors)
2 garlic cloves, minced (optional for extra flavor)
2 pcs laurel leaves (to add spice)
Step 1: Prepare the Shallots
Peel and rinse the shallots thoroughly under running water to remove any dirt. I also prepared 1 clove of garlic to add spice.
If they are too large, slice them in halves or quarters so they absorb the flavors better.
Vinegar Brine for the Shallots
Boil the liquid and bring 2 cups of water to a boil in a saucepan.
Add the ingredients, pour in the vinegar (amount depends on your preference), then add:
Bay leaves (dahon ng laurel)
Salt and sugar (adjust to taste to balance the acidity)
Optional aromatics: You can also add:
Garlic (sliced in half)
Whole peppercorns
Lots of chilies (depending on spice preference)
Combine with shallots: Once the mixture is well-balanced in taste, pour it over the fresh shallots. This will help ferment and preserve them.
Step 2: The Pickling Method
After turning off the heat, let the mixture to settle.
To increase the tanginess, add vinegar and stir thoroughly.
Before serving, let it sit for at least one to two hours to enable the flavors to harmoniously blend.
Storage Tips
Store the pickle in an airtight container in the refrigerator for up to a week.
The flavors continue to develop over time, making it even tastier the next day.
Here are some of my tips for the best Spicy Pickled Shallots:
Use small shallots or pearl onions for the best flavor and texture.
Adjust the spice depends on your preferences.
For a hint of sweetness, add a pinch of sugar.
Allow it to sit for a few hours for the best results, as the flavors meld beautifully over time.
You'll enjoy your meal when you use this as a dipping sauce for any dish. I paired it with kilawing isda, and wow—the flavor was incredible! The spiciness of the pickled shallots made the kilawin even more delicious. 🔥😋
Enjoy as a condiment alongside grilled meats or roasted vegetables.
Pickled shallots are a flavorful and healthy condiment that enhances dishes with their tangy, slightly sweet, and mildly spicy taste. Plus, fermentation boosts probiotics thats essential and great for our health!
Try it and let me know how you liked it in the comments below. 😁
