Lime and beer, two very simple ingredients. But, when you add them to a very thinly sliced red onion, something absolutely magical happens. You can’t help but love these sweet vinegary beer-infused onions. Serve them with your favorite Mexican dishes, such as tacos, quesadillas, fajitas, or even just choose to enjoy them by themselves. No matter how they’re served, you’re sure to love them.

This recipe has been years in the making. I’ll plan to make it and then, at the very last minute, I get too busy, and all of my plans go flying out the window in the blink of an eye. Well, the day has finally come, not only did I make these pickled onions, but I also added in some beer. Why? Because beer makes everything better. And, when you add a little bit of lime juice as well, something even more magical happens. Y’all, get ready to have your tastebuds sing. I leave it up to you, as to whether they sing “Oh, What a Day,” “Shiny Happy People,” or perhaps even “Walking on Sunshine.” I’m sure your tastebuds will pick the perfect song.

Ingredients:

• 1 Large Red Onion, Peeled, Cut in Half & Very Thinly Sliced
• 1 Cup Lager Beer
• 2/3 Cup Freshly Squeezed Lime Juice
• 2 Tablespoons Light Brown Sugar, Packed
• 1 Teaspoon Finely Ground Sea Salt
• 1 Teaspoon Whole Black Peppercorns
• 2 Garlic Cloves, Peeled & Very Thinly Sliced

Directions:

1. After thinly slicing the onion, place it in a large glass jar and set it aside.
2. Over medium-high heat, place the beer, lime juice, brown sugar, salt, black peppercorns, and garlic into a medium-sized stainless steel or non-reactive metal pan.
3. Allow the mixture to come to a simmer.
4. Remove the mixture from the heat and pour it over the thinly sliced red onions.
5. Use a knife or spoon to stir the mixture together.
6. Allow the pickled onions to rest at room temperature for at least 30 minutes before serving.

Suggestions:

• When making pickles, you should always use a glass jar or container to store them in, and a non-reactive metal pan such as stainless steel to cook them in.
• Do not boil the liquid mixture for this recipe, you just need it to come to a simmer. The salt and sugar should be dissolved and you should see little bubbles on the edge of the pan.
• Do not eat the black peppercorns. They add flavor to the pickling liquid, however, if you attempt to eat one, you may end up chipping a tooth.
• Refrigerate any leftover pickled onions for up to 2 weeks.

Improvements:

• Add fresh herbs to the glass jar along with the thinly sliced onions.
• In addition to the thinly sliced red onion, add one peeled and very thinly sliced carrot to the glass jar.
• Replace half of the black peppercorns with pink peppercorns.

Print

Yum

Lime & Beer Pickled Red Onions

Ingredients:

• 1 Large Red Onion, Peeled, Cut in Half & Very Thinly Sliced
• 1 Cup Lager Beer
• 2/3 Cup Freshly Squeezed Lime Juice
• 2 Tablespoons Light Brown Sugar, Packed
• 1 Teaspoon Finely Ground Sea Salt
• 1 Teaspoon Whole Black Peppercorns
• 2 Garlic Cloves, Peeled & Very Thinly Sliced

Directions:

1. After thinly slicing the onion, place it in a large glass jar and set it aside.
2. Over medium-high heat, place the beer, lime juice, brown sugar, salt, black peppercorns, and garlic into a medium-sized stainless steel or non-reactive metal pan.
3. Allow the mixture to come to a simmer.
4. Remove the mixture from the heat and pour it over the thinly sliced red onions.
5. Use a knife or spoon to stir the mixture together.
6. Allow the pickled onions to rest at room temperature for at least 30 minutes before serving.

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Make sure to check out the many other great Foodie Extravaganza “International Pickles Week Party” recipes below. This event was hosted by Culinary Adventures with Camilla.

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• Pickled Pork Tongue by A Day in the Life on the Farm
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