Sometimes my husband produces and edits shows about relationships. Sometimes his work is car or beer commercials, and sometimes it’s really bad (and by really bad, I mean really good) reality TV, but his current project is a show about pizza restaurants in Brooklyn. Awesome, right?!
I hear snippets here and there about how each restaurant makes their “pies,” and the ingredients they pride themselves on. I was immediately inspired upon hearing that one of these pizza joints’ most prized toppings are red onions that have marinated in lime juice for 15 minutes. Yum!
I changed it up a bit and marinated shallots in lime juice, and I took the marinating time about a week further! These are absolutely divine — the acidity of the citrus adds a tangy flavor, takes the bite out of the onion, softens them a bit, and creates a pretty, pinkish hue.
These Lime-Pickled Shallots are delicious in a salad, on a pizza, in a sandwich, and of course, simply . . . on a fork!
Squeeze your limes and slice your shallots today, and they’ll be perfect by the weekend!
Recipe
Thinly sliced shallots
Freshly squeezed lime juice
- Add as many sliced shallots as you desire to a jar and pour in enough fresh lime juice to cover them by at least 1/4-inch.
- Let the shallots marinate for at least 24 hours and up to a week.
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{ 4 comments… read them below or add one }
I am constantly wondering how the chefs on “top chef” are pickling things so quick. Now I know their secret.
Would you consider pickled shallots a condiment?
Thanks Valentina.
Paul — YES!!! I’m now reminded of you and condiments!
love it!
My mom would always make onions marinated in lemon to eat with our mole. I’ve recently seen them at taco stands with habanero thrown in the mix. I love your shallots idea and I will be making them soon. Thank you Valentina.
Blanca, thank you! And now I’m craving mole!