Shallots are part of the allium family, also known as the onion family. Of all the onions, shallots are among the highest in phytonutrients. An easy way to incorporate more of them into your meals is to pickle them. You can make them the night before or in the morning before you want to serve them. Or, make them on a rainy day so that you’ll always have them on hand to put on salads, tacos, burgers, and wraps.
Featured Ingredient
Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast. The antibacterial activity of red varieties is higher than that of yellow and white varieties!
Apple cider vinegar is full of beneficial compounds, including acetic acid, which helps regulates appetite, energy expenditure and insulin sensitivity, with overall anti-obesogenic and antidiabetic effects. Thanks to an abundance of phenolic compounds, ACV rivals other superfoods for its antioxidant capacity – about the same as a super high quality black tea and about 32X higher than dark chocolate!
Pickled Shallots
Ingredients
- 2 cups shallots
- 3/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 2 teaspoons salt
Instructions
- Slice shallots into 1/8 inch or 1/4 inch half moons and place into a pint jar.
- Mix vinegar and lime juice. Add salt and stir to dissolve.
- Pour vinegar mixture over shallots. Top up the jar with water (up to the very brim). Place lid on jar and shake well.
- Leave on counter top for at least 8 hours, 24 is better. Refrigerate for long-term storage.
I make pickled onions all the time (onions, ACV, salt) , but switching it up with shallots plus the lime juice was sooooo good! Perfect combo.