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!
Inspiration for Pickled Shallots with Lime
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!
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.
How to Make Pickled Shallots with Lime Juice
It’s so easy, you’ll be doing it all the time!
- Add thinly sliced shallots to a jar and pour lime juice over them.
- Let the shallots marinate for at least 24 hours and up to a week.
That’s it!
What 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!?
Here are a couple fantastic recipes to add them to:
Squeeze your limes and slice your shallots today, and they’ll be perfect in a few days.
Enjoy!
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
-
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 1/4 inch.
-
Let the shallots marinate for at least 24 hours and up to a week.
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.
Paul says
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.
valentina says
Paul — YES!!! I’m now reminded of you and condiments! 😉 love it!
Blanca says
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.
valentina says
Blanca, thank you! And now I’m craving mole! 🙂