Lime Pickled Red Onion Recipes

LIME-PICKLED RED ONION

Steps:

• Combine onion and lime juice in a small bowl. Season with salt and toss. Let sit, tossing occasionally, at least 20 minutes.
• Just before serving, drain onion and toss with cilantro and sumac.
• Do Ahead
• Onion can be pickled 3 days ahead. Cover and chill.

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

LIME PICKLED RED ONIONS

Steps:

• Cut the onion through the root, discarding the top and skin. Slice each onion half into thin half moons, about 1/16″ - 1/8″ thick. No thicker! Add the sliced onions to a non reactive bowl, along with the lime juice and a sprinkle of fine sea salt. Toss until the onions are evenly covered in the lime and salt.
• Let the onions sit at room temperature until they begin to soften a little, about 30 minutes or so, stirring them every 5 - 10 minutes or so. Add the dried oregano, if using. Toss the onions again to coat, then transfer them to a glass jar (or two). Pour over the liquid from the bowl, too. Gently press the onions down with the back of a spoon or fork so that they're immersed in the lime juice. Refrigerate for at least 15 minutes or so before using - they're even better once they've hung out in the fridge for a few hours.
• Keep in an airtight container in the refrigerator for up to a week.

LIME PICKLED RED ONIONS

Steps:

• Mix all ingredients and let onion marinate at least 3 hours at room temp.
• Will keep up to 4 days, covered in frig.

LIME-PICKLED RED ONIONS

Steps:

• Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)