Pickled shallot
A source of antioxidants and anti-inflammatory compounds, this pickled shallot has a sweet and spicy flavor, making it an ideal complement to meat and vegetable dishes.
Vegan dishes
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | ? |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | ? |
| Low Oxalate Diet | ? |
| MIND | ? |
Kitchen: Indian
Difficulty: simple
500
Digestion time: 2 hour
Clean the shallots (500 g). Insert a clove (a few pieces) into each onion.
Place the onions in a sterile jar, alternating with fresh ginger (2 tsp) and cinnamon sticks (2 pcs).
Dissolve salt (1 tbsp) in warm water (about 2 cups) so that the liquid covers the onions.
Pour the brine over the onions, cover with a weight and a lid.
Leave for 3 weeks at room temperature. If desired, let it sit for another 2 weeks for a richer flavor.
Store the finished pickled onions in the refrigerator for up to 9 months.
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