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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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!