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.
Pickled Shallots
Nutrivore Score: 647
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.
Nutrition
Nutrition Facts
Pickled Shallots
Amount per Serving
Calories
48
% Daily Value*
Fat
0.1
g
0
%
Saturated Fat
0.01
g
0
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.01
g
Sodium
589
mg
26
%
Potassium
203
mg
6
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
4
IU
0
%
Vitamin C
6
mg
7
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
