Quick Pickled Shallots with Star Anise
Thinly sliced shallots transformed into a bright, aromatic pickle in just 30 minutes. Star anise and a hint of chili flakes add complexity to the sharp rice vinegar brine, creating a condiment that's ready to serve immediately or improved after a day of resting. Use these on grain bowls, Vietnamese sandwiches, roasted vegetables, or anywhere you need a burst of tangy, licorice-tinged flavor.
- Prep
- 10 min
- Cook
- 5 min
- Wait
- 15 min
- Total
- 30 min
- Makes
- 2 cups (480 ml) pickled shallots
Steps
Before you start
- Have a clean glass jar or container ready (16–20 oz / 475–590 ml)
- Slice shallots thinly and evenly for uniform pickling
- Have all aromatics measured and nearby
Slice and prepare shallots
- Peel the shallots and cut them in half lengthwise.
- Place the flat side down on your cutting board and slice thinly crosswise into rings or half-moons, about ¼ inch (6 mm) thick.
- Aim for uniform slices so they pickle at the same rate.
- Place the sliced shallots in your clean glass jar and set aside.
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Ready when: Shallots are evenly sliced and packed into the jar
Tip: A mandoline slicer will give you the most uniform, thin slices and speed up this step. If slices are too thick, they'll taste raw even after pickling.
Combine brine ingredients
- In a small saucepan, add the rice vinegar, sugar, salt, star anise pods, chili flakes (if using), and smashed garlic cloves.
- Stir to combine the dry ingredients with the liquid.
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Ready when: All ingredients are combined in the saucepan
Tip: Lightly smash the garlic with the side of a knife to release flavor without letting cloves break apart completely.
Heat and dissolve brine
- Place the saucepan over medium heat and bring to a simmer, stirring occasionally.
- You should see small bubbles breaking the surface, not a rolling boil.
- Once simmering, cook for 1 minute, stirring gently to ensure the sugar and salt are fully dissolved.
- The brine should be steaming and fragrant.
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Ready when: Sugar and salt are fully dissolved; brine is steaming and simmering gently with no graininess visible
Tip: Don't skip the 1-minute simmer—it ensures flavors dissolve and meld properly into the liquid. If you see sugar crystals, stir until clear.
Pour hot brine over shallots
- Carefully pour the hot brine and all its aromatics (star anise, garlic, chili flakes) directly over the shallots in the jar.
- The brine should completely cover the shallots.
- If needed, add a splash of extra rice vinegar to ensure everything is submerged.
- Work quickly so the shallots stay warm and begin pickling immediately.
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Ready when: All shallots are submerged in hot brine
Tip: Use a heat-safe jar if pouring boiling brine, or let it cool for 1 minute before pouring. Make sure shallots don't float above the brine, as exposed bits may spoil.
Cool to room temperature
- Leave the jar uncovered on the counter and allow it to cool completely, about 15 minutes.
- As it cools, the shallots will begin to soften and absorb the brine.
- Once cooled, you can serve immediately or cover and refrigerate for deeper flavor development.
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Ready when: Shallots have cooled to room temperature; brine is no longer steaming
Tip: If serving immediately (after 15 minutes), the shallots will be tangy and crisp. After a few hours or overnight in the fridge, they become more tender and the anise flavor deepens and becomes more pronounced.
Good to know
Tips
- Use a mandoline or very sharp knife to slice shallots thinly and evenly—thick pieces won't pickle as quickly and may taste raw.
- Red shallots yield a prettier pink brine; gray/French shallots produce a paler, more subtle result. Either works beautifully.
- These are excellent as a topping for pho, banh mi, grain bowls, roasted vegetables, or alongside charcuterie and cheese.
- Double the recipe if serving a crowd—they disappear quickly and improve with time, so extras are always welcome.
Make ahead
These are best made a few hours to 1 day ahead so flavors develop. They keep longer when made ahead, making them perfect for meal prep or serving at gatherings.
Storage & reheating
Store in the refrigerator in a sealed glass jar. The pickled shallots will keep for up to 2 weeks, and the flavor actually improves over the first 3–4 days. The brine may develop cloudiness from natural fermentation over time, which is harmless. The shallots will soften gradually but remain edible for the full 2-week window.
Substitutions
- unseasoned rice vinegar → white wine vinegar or champagne vinegar. Use the same amount. These produce a slightly less mellow brine but still excellent results. Red wine vinegar will darken the shallots.
- star anise pods → 1 cinnamon stick (3 inches / 7.5 cm) or 2 whole cloves. Swap one for star anise, or use ½ teaspoon ground spice. The flavor profile shifts from licorice to warm spice.
- red chili flakes → 1 whole dried red chili or ¼ teaspoon cayenne pepper. Adjust heat to taste. Omit entirely for a milder version.
- granulated sugar → 1 tablespoon honey or 2.5 tablespoons (30 g) agave nectar. Reduces sweetness slightly; the brine becomes more complex but less balanced. Keep the ratio roughly the same.
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- Meal
- Snack
- Cuisine
- Vietnamese
- Method
- Stovetop
- Quick & Easy
- 30-Minute5 Ingredients or LessEasyBeginnerBudget