October 17, 2012 2:48 am
Makes 1cup
1 small red onion, peeled
1/2 cup fresh lime juice
Salt
With a knife or food processor, thinly slice the onions. Scoop into a non-reactive bowl. Pour boiling water over them, count to 10, then immediately pour the onions into a strainer. Shake off all the water, pour the onions back into the bowl, pour on the lime juice and stir in the 1 1/2 teaspoons salt. Cover and refrigerate for at least 1 hour.
These will last for a week or more in the refrigerator. (I usually make a big batch and they last weeks)
Posted by Chatty Kathy
Categories: Mexican, Recipes, Vegetables
Tags: mexican food, pickled red onions, side dishes, tacos
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This sounds interesting… I’m surprised you don’t use vinegar at all. Definitely trying this because I love anything pickled. Thanks!
By RachLapchak on October 17, 2012 at 11:59 am
I have another recipe that uses vinegar, but I love the lime juice in it’s place …. gives it an extra bit of flavour!
By Chatty Kathy on October 17, 2012 at 4:09 pm
SSSSoooooooo delicious! perfect on many things… tacos of any meat kind are my favorite use for them!
By HayleyDyan on July 3, 2013 at 12:07 am
Let me know how they turn out for you! Make lots – they keep in the fridge for quite a while …
By Chatty Kathy on July 3, 2013 at 12:12 am