Pickled shallot

Name: Pickled shallot
Cook time: 504 h 15 min
Total time: 504 h 15 min
Yield: 1 dish
Cuisine: Indian
Ingredients: Onion; Water; Table salt; Cinnamon; Ginger

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.

Ingredients

Include ingredient	Ingredient	Qty, g
Include ingredient: Onion	Onion	Ingredient quantity for Onion in g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Table salt	Table salt	Ingredient quantity for Table salt in g
Include ingredient: Cinnamon	Cinnamon	Ingredient quantity for Cinnamon in g
Include ingredient: Ginger	Ginger	Ingredient quantity for Ginger in g

	Product release:	999
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

21 15
	Cooking	15
		21

Macronutrients in 100 g

Proteins	0.6
Fats	0.1
Plaid	1.1
Net carbohydrates	4
Fructose	0.1
Calories	22 kcal
Indexes
Glycemic index	5.1
Glycemic load	0.5
Insulin index, II	10.1
Disease inflammatory index, DII	-0.26
Antioxidant, ORAC	3 664

Calories per dayGenderGrowth

Weight loss	Detention	Set
2%	2%	1%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B6	5531021

Minerals

Nutrient	% of RDA
Fructose	??????
Proanthocyanidins	404081812013
Chlorine	393939473910
Sodium	252525492312
Quercetin	2222336611
Manganese	7981073
Sulfur	57710?1

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Indian

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.

Published: 24.09.2025

Author:

Roman Klymenko

15 years on low-carb nutrition

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