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How to Pickle Garlic and Shallots

ByLemongrass Kitchen
pickled garlic shallots

How to Pickle Garlic and Shallots (Vietnamese Quick Pickle Method)

Pickled garlic and pickled shallots are two of the most essential Vietnamese pantry staples. They add brightness, crunch, and a clean, sweet‑tangy lift to bowls, banh mi, rice dishes, and noodle salads. This method uses a fast, reliable brine that keeps the aromatics crisp while pulling out their harsh raw bite.

This is a no‑cook, small‑batch, refrigerator pickle designed for weeknight cooking and meal prep.

Why This Pickling Method Works

  • Cold brine = crisp texture
  • Sugar + vinegar balance = clean acidity
  • Salt draws out moisture for better crunch
  • Thin slicing ensures fast flavor penetration
  • Scalable base brine works for both garlic and shallots

Ingredients You’ll Need: How to Pickle Garlic and Shallots

  • Garlic cloves (whole or sliced)
  • Shallots (thinly sliced into rings or petals)
  • White vinegar or rice vinegar
  • Sugar
  • Salt
  • Water

Optional add‑ins: Thai chili, black peppercorns, ginger slices, pandan leaf, lime leaf.

How to Pickle Garlic

Garlic can be pickled whole (milder, crunchier) or sliced (stronger, faster‑pickling).

Steps

  • Peel garlic and trim the root end.
  • Rinse and pat dry.
  • Add to a clean jar.
  • Pour in the cold brine until fully submerged.
  • Chill for at least 24 hours; flavor peaks at 3–5 days.

Flavor profile: crisp, sweet‑tangy, mellowed heat.

Pickled Garlic Recipe Pairings

Recipe Pairings to try with this house pickled garlic recipe:

How to Pickle Shallots

Shallots pickle faster because of their thin layers and natural sweetness.

Steps

  • Slice shallots into thin rings or petals.
  • Rinse briefly to remove bitterness.
  • Pack into a jar.
  • Cover with cold brine.
  • Chill for 1–2 hours for a quick pickle; 24 hours for full flavor.

Flavor profile: bright, aromatic, lightly sweet, perfect for bowls and banh mi.

Pickled Shallot Recipe Pairings

Recipe Pairings to try with this house pickled shallot recipe:

coastal chili lime shrimp bowl

How to Use Pickled Garlic & Shallots

Vietnamese bowls

Storage for Pickles

  • If using whole garlic, expect the cloves to turn slightly yellow — normal and safe
  • Refrigerated: 2–3 weeks
  • Keep garlic fully submerged to prevent discoloration
shallot guide

Vietnamese Pickled Garlic and/or Shallots

A fast, crisp Vietnamese-style pickle for garlic and shallots using a clean, balanced cold brine. Perfect for bowls, banh mi, rice dishes, and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Condiment
Cuisine Vietnamese
Servings 1 jar

Equipment

  • Cutting board & knife
  • Jar with lid
  • Measuring cups

Ingredients
  

  • 1 cup peeled garlic cloves or sliced garlic
  • 1 cup thinly sliced shallots
  • 1 cup water
  • 1 cup white vinegar or rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt

Instructions
 

  • Peel garlic and trim the ends. Leave whole or slice thinly.
  • Slice shallots into thin rings or petals.
  • Pack garlic and shallots into separate jars.
  • Whisk water, vinegar, sugar, and salt until dissolved.
  • Pour the cold brine over each jar until fully submerged.
  • Refrigerate for at least 1 hour for shallots and 24 hours for garlic.
  • Taste and adjust sweetness or acidity as desired.

Notes

  • Cold brine keeps the aromatics crisp.
  • Shallots pickle faster than garlic.
  • Garlic may turn blue or green; this is natural and safe.
  • Store refrigerated for up to three weeks.
Keyword do chua variations, pickled garlic, pickled shallots, quick pickles, Vietnamese pickles

Shop Pantry Ingredients for Vietnamese Pickling

A few minimal Vietnamese essentials to keep on hand for fast, flavorful cooking.

Shop Vietnamese Pantry Ingredients

Shop Top Choice Equipment: Pickling Jars

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FAQ: How to Pickle Garlic and Shallots

Why does the garlic sometimes turn blue or green? This is a natural reaction between garlic’s sulfur compounds and acidity. It’s harmless and actually a sign of fresh garlic. The flavor stays the same.

Can I use apple cider vinegar? Yes, but it will darken the brine and add a fruitier note. For the cleanest Vietnamese flavor, white vinegar or rice vinegar works best.

Why is my garlic soft? Garlic softens when the brine is too hot or the cloves are old. Always use a cold brine and firm, fresh garlic.

Can I pickle garlic and shallots in the same jar? Yes, but shallots pickle faster. If you want even flavor, pickle separately and combine later.

How long until they taste good? Shallots: 1–24 hours Sliced garlic: 24–48 hours Whole garlic: 3–5 days

Can I reuse the brine? Yes, once. Strain it, bring it back to a boil, cool completely, and reuse for another batch.

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