MAKES: 2 CUPS
TIME: LESS THAN 10 MINUTES
My quest for the perfect “pickled” red onion has ended: paper-thin sliced red onions are briskly massaged with a splash of lime juice, salt, and a pinch of sugar. If raw onions are a little too much for you, you’ll adore these juicy, tangy, shockingly pink onions on salads. This recipe makes a big batch that lasts for a week in the fridge, but feel free to cut the recipe in half for just enough onions for a few salads.
2 pounds red onions
¼ cup freshly squeezed lime juice
1 teaspoon kosher salt
½ teaspoon organic granulated sugar
1 Slice off the top ½ inch of each onion (the part with the papery stem). Peel and then use a mandoline or a chef’s knife to slice the onions into paper-thin shreds.
2 In a big mixing bowl, combine the onions, lime juice, salt, and sugar. Use your fingers to massage the onions until tender and bright pink, about 3 minutes. Seal in a tightly covered container and chill until ready to use. Store chilled and consume within 7 days for best flavor.
One big onion about the size of a grapefruit is roughly a pound; two big onions should be perfect for this recipe. Big onions are easy to slice on a mandoline, a great (but optional) tool for creating wispy onion strands and feathery shredded cabbage too!