Remember how traditional it was to pickle onions to enjoy at Christmas time? Do you pickle onions? It is one of those things that I rarely do because I feel the onions are going to be there for a long time and I would never get around to using them as often. However, I do like to make quickly (and simply) pickled red onions. Freshly squeezed lime or lemon juice and salt are all you need.
This version of quick-pickled onions goes well with sandwiches, especially a grilled cheese sandwich. Yum! I often use it as a condiment
with seafood or when I cook rice and some type of ‘fry’ vegetables.
To pickle the onions, let them sit with the lime/lemon juice and salt for at least half an hour – at room temperature or in the refrigerator. If you leave them in the refrigerator for 24 hours, you will notice how intensely pink they become. It’s all good. Strange that we call purple onions, red onions and how once pickled they become pink. Things that make you go, ‘huh.’
There is no precision to this ‘recipe’; go with the flow and your taste, just ensure that you are using fresh lime or lemon juice.
INGREDIENTS
- Thinly sliced red onions
- Fresh lime or lemon juice, to taste
- Salt to taste
- Freshly ground black pepper (optional)
DIRECTIONS
1. Add the onions to a glass or ware bowl, drizzle with lime/lemon juice and salt to taste. Toss to coat well; taste the liquid or a piece of the onion, adjust with lime/lemon juice and salt if necessary, toss again and then let stand at room temperature for at least ½ hour before using. Refrigerate if using later.
NOTE
- Add thinly sliced cucumbers to the pickle if using in half hour.
