Pickled Red Onions

Published on August 9, 2016 | By |
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    • Prep Time
    • Minutes

This is a great quick pickle recipe.  You can use these onions on fish tacos or even as a tangy salad topping.  Warning: they will taste amazing and turn hot pink!

Ingredients

  • 1 Red Onion halved lengthwise, cut thinly crosswise
  • 2 Jalapenos, top cut off or cut long ways for more heat
  • 2 cups Seasoned Rice Vinegar
  • 3 tablespoons fresh Lime juice
  • 1 tablespoon coarse Kosher Salt

Instructions

  • 1. Place onion and jalapeños in heatproof medium bowl.
  • 2. Mix vinegar, lime juice and salt in small saucepan. Bring just to boil, stirring until salt dissolves.
  • 3. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead.) Cover and refrigerate
  • Ready in : 25 Minutes
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