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    Home » Condiments, Dressings & Sauces » Pickled Shallots with Lime

    Pickled Shallots with Lime

    Sep 6, 2020 · by Valentina · 21 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Pickled Shallots with Lime are incredibly easy to make, and are an amazingly delicious condiment. The addition of these tangy, tasty shallots will enhance sandwiches, stir-fries, pizzas, and the list goes on!Pickled Shalltos in a white bowl.

    My husband is a producer/editor for TV.

    Sometimes he 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 is red onions pickled in lime juice. Yum!

    Pickled Shallots in a white bowl on wood table with while shallots and limes in background.

    I changed it up a bit and marinated shallots in lime juice, and I took the marinating time about a week further.

    How to Make Pickled Shallots with Lime Juic

    It's so easy, you'll be doing it all the time!

    1. Add thinly sliced shallots to a jar and pour lime juice over them.
    2. Let the shallots marinate for at least 30 minutes and up to a week.

    That's it!

    Thinly sliced shallots in lime juice in a jarWhat does the lime juice do to the onions?

    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.

    How to Use Pickled Shallots

    They are delicious in salads and sandwiches and on pizzas. They will kick anything up a notch they're added to. In the best, most delicious way possible!  Imagine how over the top guacamole would be if you added a few of these!?

    Pickled Shallots with lime zest on top on white plate

    Recipe Tips

    • These can be "quick pickled" in 30 minutes -- however, the longer they marinate in the lime juice, the more intense the flavor will be.

    What can you substitute for shallots?

    I love shallots, but lime pickled onions of almost any sort are great. Below I used red onions which are my first choice after shallots (below). Pickled red onions with lime in a tall jar

    Recipes to add lime pickled onions to:

    Creamy Avocado GazpachoHorizontal image of Creamy Avocado Gazpacho in white bowl.

    Parmesan Asparagus SaladBlue-rimmed plate with asparagus salad and pickled red onions

    And here's another great recipe: Roasted Broccoli with Pickled Shallots and Peanuts.

    Squeeze your limes and slice your shallots today, and they'll be perfect in a few days.

    Enjoy!

    white bowl with pink pickled shallots

    Pickled Shallots with Lime

    Valentina K. Wein
    The addition of these tangy, tasty shallots will enhance sandwiches, stir-fries, pizzas, and the list goes on!
    *Makes about 2 cups
    5 from 4 votes
    Print
    Prep Time 20 minutes mins
    Marinating 30 minutes mins
    Total Time 50 minutes mins
    Course Ingredient, Condiments, Sauces, Dressings and Vinaigrettes
    Cuisine American
    Servings 8
    Calories 9 kcal

    Ingredients
      

    • 2 cups shallots, thinly sliced
    • about 1 dozen limes, juiced

    Instructions
     

    • Add the listed amount, or as many sliced shallots as you'd like, to a jar and pour in the lime juice. Use enough to cover them by at least ¼ inch.
    • Let the shallots marinate for at least 30 minutes, and up to a week.

    NOTES

    These can be "quick pickled" in 30 minutes -- however, the longer they marinate in the lime juice, the more intense the flavor will be.
    Calorie count is only an estimate.

    NUTRITION

    Calories: 9kcal
    Keywords great for pizza toppings, salad toppings
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 


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    Reader Interactions

    Comments

    1. Paul

      February 25, 2012 at 6:48 pm

      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.

      Reply
      • valentina

        February 26, 2012 at 1:39 am

        Paul -- YES!!! I'm now reminded of you and condiments! 😉 love it!

        Reply
    2. Blanca

      March 29, 2013 at 6:23 pm

      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.

      Reply
      • valentina

        April 01, 2013 at 4:52 am

        Blanca, thank you! And now I'm craving mole! 🙂

        Reply
    3. angiesrecipes

      September 06, 2020 at 7:35 pm

      I did this several times, but never with lime. I am going to do this too. Thanks for the inspiration!

      Reply
      • valentina

        September 08, 2020 at 8:02 pm

        I think you will love it, Angie! Thanks! 🙂 ~Valentina

        Reply
    4. Dawn - Girl Heart Food

      September 09, 2020 at 4:32 am

      5 stars
      Love pickled food, especially pickled red onion, but haven't tried with shallots yet. Love the addition of lime here. Bet this would be awesome as a garnish for tacos!

      Reply
      • valentina

        September 10, 2020 at 10:30 am

        Yes Dawn, they'd be fantastic on tacos. I must try that ASAP. Thanks so much. 🙂 ~Valentina

        Reply
    5. Frank Fariello

      September 09, 2020 at 5:24 am

      These do sound tasty. And what a fabulous color!

      Reply
      • valentina

        September 10, 2020 at 10:31 am

        Thank you, Frank. The color is fun, isn't it!? 🙂 ~Valentina

        Reply
    6. John / Kitchen Riffs

      September 09, 2020 at 7:29 am

      I've made pickled red onions, but never thought of shallots. What a brilliant idea! Love the color, and I'm sure the flavor is terrific. Thanks!

      Reply
    7. Lola Osinkolu | Chef Lola's Kitchen

      September 09, 2020 at 4:39 pm

      5 stars
      Pickles are a must on my table! Thanks for this one!

      Reply
      • valentina

        September 09, 2020 at 7:46 pm

        I hope you love them! Thanks! 🙂 ~Valentina

        Reply
    8. Jeff the Chef @ Make It Like a Man!

      September 10, 2020 at 5:37 am

      You are really cleaning up on the comdiments! These shallots are such a gorgeous shade of pink. I wonder how lime does that to them? My husband is also in television, but sports TV ... so it's rare that his work conversations ever turn to shallots. 😉

      Reply
      • valentina

        September 10, 2020 at 10:32 am

        Ha! That's funny. Well, if not shallots, some other delicious foods will surely come up some day. 😉 Thanks and enjoy! 🙂 ~Valentina

        Reply
    9. 2pots2cook

      September 11, 2020 at 1:57 am

      5 stars
      Printing this one to make; already hooked !

      Reply
      • valentina

        September 11, 2020 at 11:22 am

        Thanks, Davorka! I hope you love it. 🙂 ~Valentina

        Reply
    10. Kelly | Foodtasia

      September 22, 2020 at 12:03 pm

      5 stars
      These are so awesome, Valentina! They would definitely add a burst of flavor. I'd love to have them in sandwiches!

      Reply
      • valentina

        September 25, 2020 at 12:28 pm

        So good in sandwiches. Thank you, Kelly! 🙂 ~Valentina

        Reply
    11. Peter

      November 20, 2021 at 5:31 pm

      Hi, I have done onions in vinegar, but during lime season will try this.
      Does this have to be kept in the fridge? And how long does it keep, assuming it does not get eaten!

      Reply
      • valentina

        November 21, 2021 at 9:13 am

        Hi Peter. Thanks for writing in. Yes, it should be kept refrigerated, and should last up to a month or so. It's so delicious in sandwiches, on tacos, thrown into salads, etc. Enjoy! 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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