1/3 cup fresh lime juice
Pickled Red Onions
Add these pickled onions to the Baja Salad, or anywhere you want a little tangy acidity. Makes 2 cups if using boiling onions, 1 cup or less if using sliced onions.
Add these pickled onions to the Baja Salad, or anywhere you want a little tangy acidity. Makes 2 cups if using boiling onions, 1 cup or less if using sliced onions.
1/3 cup fresh lime juice
1/4 cup distilled white vinegar
1 teaspoon kosher salt
10 ounces small red boiling onions (about 30), peeled and halved, or 1 red onion, thinly sliced (about 1 cup)
The pickled onions can be made up to 2 weeks ahead and stored airtight in the refrigerator.
In a medium bowl, stir the lime juice, vinegar, and salt together.
Add the onions to a medium saucepan of boiling water and cook for 1 minute, or until just softened. Using a slotted spoon, transfer the onions to the bowl with the lime juice mixture. Cover and refrigerate, stirring occasionally, for at least 40 minutes, or until cold. Transfer the mixture to a jar and refrigerate until ready to use.
In a small bowl, combine the sliced onion, lime juice, vinegar, and salt. Cover and refrigerate for at least 20 minutes, stirring occasionally. Transfer the mixture to a jar and refrigerate until ready to use.