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.
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:
Onions
Lime
Salt
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.
1 comment:
This sounds like a much easier and faster way to pickle/can goods than the traditional 'boiling a jar' method which has always intrigued but intimated me. Thanks for the idea- and I agree, it looks great on that pulled pork sandwich!
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