Pickled Shallot
Allium ascalonicumClinical Encyclopedia
Pickled Shallot provides 50 kcal, 1.5g of protein, 11.5g of carbohydrates, and 2g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Pickled shallots are a tangy and flavorful condiment made from shallots that have been preserved in vinegar and spices. They add a unique taste to dishes and are rich in antioxidants.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed as a condiment on sandwiches, salads, or as a garnish for various dishes. They can also be used in cooking to add depth of flavor.
Smart Selection & Storage
Choose jars that are tightly sealed and check for any signs of spoilage. Fresh shallots should be firm and free of blemishes.
Store pickled shallots in the refrigerator and consume within a few months for the best flavor and quality.
Myths vs Realities
Healthy Recipes
Pickled Shallot and Avocado Salad
A refreshing salad featuring creamy avocado and tangy pickled shallots, perfect for a light lunch or side dish.
- 2 ripe avocados, diced
- 1 cup pickled shallots
- 2 cups mixed greens
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine the mixed greens, diced avocados, and pickled shallots.
- 2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
- 3. Toss gently to combine and serve immediately.
Quinoa Bowl with Pickled Shallots and Roasted Vegetables
A nutritious quinoa bowl topped with roasted seasonal vegetables and zesty pickled shallots for a burst of flavor.
- 1 cup cooked quinoa
- 1 cup assorted roasted vegetables (zucchini, bell peppers, carrots)
- 1/2 cup pickled shallots
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt to taste
- 1. In a bowl, layer the cooked quinoa and roasted vegetables.
- 2. Top with pickled shallots, tahini, and a squeeze of lemon juice.
- 3. Season with salt and mix well before serving.
Pickled Shallot and Chickpea Tacos
These vibrant tacos are filled with spiced chickpeas and topped with crunchy pickled shallots for a delightful crunch.
- 1 can chickpeas, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 4 small corn tortillas
- 1/2 cup pickled shallots
- Fresh cilantro for garnish
- 1. In a skillet, sauté chickpeas with cumin and paprika until heated through.
- 2. Warm the corn tortillas in a separate pan.
- 3. Assemble tacos by filling tortillas with chickpeas and topping with pickled shallots and fresh cilantro.
Pickled Shallot and Cucumber Gazpacho
A chilled soup that combines refreshing cucumber and tangy pickled shallots, perfect for hot summer days.
- 2 cups cucumber, peeled and diced
- 1 cup pickled shallots
- 1 cup vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Blend cucumber, pickled shallots, vegetable broth, and olive oil until smooth.
- 2. Season with salt and pepper to taste.
- 3. Chill in the refrigerator for at least 30 minutes before serving.
Grilled Chicken with Pickled Shallot Salsa
Juicy grilled chicken breast topped with a zesty salsa made from pickled shallots and fresh herbs for a healthy dinner option.
- 4 chicken breasts
- 1 cup pickled shallots
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
- 1. Season chicken breasts with salt and pepper, then grill until cooked through.
- 2. In a bowl, combine pickled shallots, tomatoes, cilantro, and lime juice to make the salsa.
- 3. Serve grilled chicken topped with the pickled shallot salsa.
Pickled Shallot and Feta Stuffed Peppers
Colorful bell peppers stuffed with a mixture of feta cheese, quinoa, and pickled shallots for a nutritious and satisfying meal.
- 4 bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/2 cup pickled shallots
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix cooked quinoa, feta, pickled shallots, olive oil, salt, and pepper.
- 3. Stuff the bell pepper halves with the mixture and bake for 25-30 minutes until peppers are tender.
Pickled Shallot and Lentil Salad
A hearty salad featuring protein-packed lentils and tangy pickled shallots, perfect for meal prep or a quick lunch.
- 1 cup cooked lentils
- 1/2 cup pickled shallots
- 1/2 cup diced cucumber
- 1/4 cup chopped parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine cooked lentils, pickled shallots, cucumber, and parsley.
- 2. Drizzle with olive oil and season with salt and pepper.
- 3. Toss to combine and serve chilled or at room temperature.
Pickled Shallot and Smoked Salmon Toasts
Delicious whole grain toasts topped with creamy spread, smoked salmon, and tangy pickled shallots for a perfect brunch dish.
- 4 slices whole grain bread
- 4 ounces smoked salmon
- 1/2 cup cream cheese
- 1/2 cup pickled shallots
- Fresh dill for garnish
- 1. Toast the whole grain bread slices until golden brown.
- 2. Spread cream cheese on each slice, then layer with smoked salmon and pickled shallots.
- 3. Garnish with fresh dill and serve immediately.
Pickled Shallot and Apple Slaw
A crunchy slaw made with fresh apples and pickled shallots, perfect as a side dish or topping for sandwiches.
- 2 cups shredded cabbage
- 1 apple, julienned
- 1/2 cup pickled shallots
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt to taste
- 1. In a bowl, combine shredded cabbage, apple, and pickled shallots.
- 2. In a separate small bowl, whisk together apple cider vinegar, honey, and salt.
- 3. Pour the dressing over the slaw and toss to combine.
Pickled Shallot and Spinach Frittata
A protein-packed frittata filled with fresh spinach and tangy pickled shallots, perfect for breakfast or brunch.
- 6 eggs
- 1 cup fresh spinach, chopped
- 1/2 cup pickled shallots
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1. Preheat the oven to 350°F (175°C).
- 2. In a bowl, whisk together eggs, spinach, pickled shallots, Parmesan, salt, and pepper.
- 3. Heat olive oil in an oven-safe skillet, pour in the egg mixture, and cook until the edges are set. Transfer to the oven and bake for 15-20 minutes until fully cooked.
Frequently Asked Questions (FAQ)
Are pickled shallots healthy?
Yes, pickled shallots are low in calories and provide antioxidants, vitamins, and minerals.
How long do pickled shallots last?
When stored properly in the refrigerator, pickled shallots can last for several months.
Can I make pickled shallots at home?
Absolutely! You can easily make pickled shallots at home using vinegar, sugar, and spices.
What dishes pair well with pickled shallots?
They pair well with salads, tacos, sandwiches, and charcuterie boards.
Are pickled shallots gluten-free?
Yes, pickled shallots are naturally gluten-free.
Can I use other types of vinegar for pickling?
Yes, you can use apple cider vinegar, red wine vinegar, or rice vinegar for different flavor profiles.
Do pickled shallots contain probiotics?
If fermented, they may contain probiotics, but most commercially pickled shallots are not fermented.
How can I reduce the salt content in pickled shallots?
You can rinse them before consumption or use less salt in the pickling process.