Lime Pickled Shallots 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!
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My husband is a producer/editor to 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 are red onions that have marinated in lime juice for 15 minutes. Yum!
I just had to give it a go.
I changed it up a bit and marinated shallots in lime juice, and I took the marinating time about a week further!
That’s right, a whole week! Well, at least 24 hours, and a week for even more intense flavor.
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!
Here are a few fantastic recipes with Lime Pickled Shallots:
- Portabella Chorizo Pizza with Lime Pickled Shallots
- Creamy Avocado Gazpacho Recipe
- Asparagus-Parmesan Salad Recipe
These Lime Pickled Shallots 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!? I just might do that ASAP.
Squeeze your limes and slice your shallots today, and they’ll be perfect by the weekend!
Lime Pickled Shallots 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!
*Makes about 2 cups
- 2 cups shallots, thinly sliced
- about 1 dozen limes, juiced
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Add the above amount, or as many sliced shallots as you'd like to a jar and pour in the juice from the, or enough to cover them by at least 1/4 inch.
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Let the shallots marinate for at least 24 hours and up to a week.
Paul says
February 25, 2012 at 6:48 pmI 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.
valentina says
February 26, 2012 at 1:39 amPaul — YES!!! I’m now reminded of you and condiments! 😉 love it!
Blanca says
March 29, 2013 at 6:23 pmMy 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.
valentina says
April 1, 2013 at 4:52 amBlanca, thank you! And now I’m craving mole! 🙂