I love onions, and I love lime. Put the two together and something magical happens. I usually pickle red onions, and they turn an interesting pink-purple color, but I didn't have any red onions when I decided to do this, so I went with regular yellow onions.
They taste just as good, but I've got to say I like the pink color better.
Pickling onions this way keeps them crisp, and the acid takes away some of the bite from the onion.
At the same time, the lime adds a great tartness. But not as sour as vinegar. These are just plain yummy, And they couldn't be simpler.
All you need are:
Peel, halve, and slice onions to fill a pint jar. Add a teaspoon of salt. Squeeze as many limes as you need to fill the jar. How many you need will depend on the size of the lime and juicy they are, and how you packed the onions. To fill this pint jar, it took six medium limes.
Store the jar in the fridge. You can eat the onions any time, but they'll be best after at least a 24-hour rest.
Don't they look great on top of this sandwich? The pork is cooked in a sauce made from dried peppers.
Cookbook author and food writer for Serious Eats, Whisk Magazine, and the Left Hand Valley Courier, among others. Columnist at American Recycler. Blogger at www.cookistry.com and reviews.cookistry.com.