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.
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.