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. They can be made up to 2 weeks ahead and stored airtight in the refrigerator. 2 cups if using boiling onions, 1 cup or less if using sliced onions.

 

Ingredients

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)

1/3 cup fresh lime juice

 

1/4 cup distilled white vinegar

 

1 teaspoon sea salt

 

300g small red boiling onions (about 30), peeled and halved, or 1 red onion, thinly sliced (about 1 cup)

 

Cookbook
Good Food, Good Life
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Directions

PREP TIME
50
MINS
COOKING TIME
1
MINS
Serves
Make-Ahead:

The pickled onions can be made up to 2 weeks ahead and stored airtight in the refrigerator.

Make-Ahead:

The pickled onions can be made up to 2 weeks ahead and stored airtight in the refrigerator.

If using small onions:

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.

If using a sliced red onion:

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.

If using small onions:

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.

 

If using a sliced red onion:

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.