Mexican Pickled Onions with Lime Juice
These Mexican pickled onions take red onion, fresh lime juice, and salt. A quick dip in boiling water takes the raw bite out of the onion and softens the slices, so they're ready after thirty minutes. They turn bright pink and keep for up to three weeks in the fridge. Pile them on tacos, tostadas, sandwiches, and salads.
Servings 1.5 Cups
Calories 9kcal
Ingredients
- 1 large red onion halved and thinly sliced
- 1/2 cup lime juice from about 6 limes
- 1 1/2 teaspoons kosher salt
Instructions
- Bring a kettle of water to a boil.
- Place the sliced onion in a heatproof, non-reactive bowl (glass or ceramic). Pour the boiling water over the onion to cover, stir, and let sit for about 10 seconds. Drain in a colander.
- Return the onion to the bowl, add the lime juice and salt, and stir to mix well.
- Let sit for 30 minutes before serving. Store in a covered glass container in the refrigerator for up to 3 weeks.
Video
Notes
1. For heat, add a thinly sliced jalapeño or habanero to the bowl along with the onion.
2. If you don't have limes, lemon juice or vinegar will work, though the flavor will be different. Regular orange juice and Meyer lemon juice aren't acidic enough to pickle the onions.
2. If you don't have limes, lemon juice or vinegar will work, though the flavor will be different. Regular orange juice and Meyer lemon juice aren't acidic enough to pickle the onions.
Nutrition
Serving: 1 | Calories: 9kcal | Carbohydrates: 2g | Sodium: 318mg | Sugar: 1g
Scan the QR code or visit us at https://allwaysdelicious.com
