With these 3-Ingredient Lime Juice Pickled Red Onions, you’re three ingredients away from adding tremendous flavor to almost everything you eat. Whether you’re folding these salty, tangy pickled red onions into a pasta or potato salad, layering them on a loaded sandwich, or sneaking them straight from the jar, these almost-effortless, vibrant, perfectly crisp lime juice pickled red onions are about to become your new absolute favorite. And to think, all you need is one red onion, one lime, and a little bit of sea salt.
I am not a patient driver. And that lil’ sentence is pretty much putting it mildly. I often find myself flipping people off and screaming to myself in my car after I have thrown my hands up in the air in a what-the-ever-freaking-hell-are-you-doing gesture. My biggest pet peeve? Cars that just stop and park. You know, just wherever. Doesn’t matter that it’s a road, an entrance, an on-ramp. They just stop, park, and are generally unaware that everyone around them is forced to wait for them to take their sweet time with whatever the heck it is that they are doing. You wanna get me going? Just stop your car willy-nilly in front of me. You’ll see all the hand signals going on in my vehicle.
This week, however, I experienced something even more flabbergasting than the all-too-often driver completely stopping in a yield lane. After pulling out of my driveway and starting to drive down my street, I had a car pass me. I was so shocked that even lil’ ol me almost stopped in the middle of the street. You see, I live on a 25-mile-per-hour street. With a double line. That’s right. Someone passed me on a street where passing is illegal and doing over 25 is illegal. Not only that, but as I followed them down the street, I also watched them blow through a stop sign. And as I regarded their temporary tags and was throwing out all of my best hand gestures, I thought to myself, “Why is there never a cop around when you need one?” For once, I would like to see one of these lil’ hob-goblins get pulled over for being totally asshats. But alas, it never seems to happen.
Anyway, right about now, you’re wondering what any of this has to do with these pickled red onions. Well, let me tell you. They’re so freaking simple, yet they make everything you put them on or with better. And they certainly won’t make you throw out any threatening hand gestures. They will, however, make you slow down and savor every little bite. And as long as that’s not happening as you drive your car, that’s a totally good thing. But hey, if you are in your car when it happens, pull into a dang parking space. Because, seriously, I’m tired of everyone treating every single road, street, and highway like a parking lot when I’m around.
Ingredients:
- 1 Small to Medium-Sized Red Onion
- 2 Tablespoons Fresh Lime Juice (Approximately 1 Lime)
- 3/4 Teaspoon Finely Ground Sea Salt
Directions:
- Cut off and discard the stem and root ends of the onion. Remove and discard the onion skin and any outer layers of onion that are damaged. Slice the onion in half, from stem to root. Place each onion half, cut side down, and then thinly slice each half of the onion. Use your fingers to separate the onion slices and place them in a small to medium-sized glass bowl or container.
- Squeeze the lime juice over the onion slices, sprinkle on the sea salt, and mix well to combine.
- Cover tightly and refrigerate for at least 4 to 24 hours before use.
Suggestions:
- To make these onions, I use a glass Pyrex storage container with a plastic lid. Since this recipe calls for lime juice, which is an acid, it is best to use a glass bowl or container for mixing and storage. And, since onions are rather potent in smell, a storage container with a lid is highly suggested. You could also make these onions in a glass canning jar with a metal lid.
- If you are using a large red onion, you may wish to double the amount of lime juice and sea salt. My red onion, after removing the peel and outer damaged layer, was about 1 1/2 times the size of the lime I used.
- A juicy lime should yield approximately 2 tablespoons of fresh lime juice. If your limes are hard and don’t produce much juice, you may need to juice 2 limes.
- I have tested this recipe with 3 different amounts of sea salt. The first, using 1 teaspoon, was just too salty. The second, using 1/2 teaspoon, wasn’t salty enough. And finally, the third, using 3/4 teaspoon, seemed just right. Feel free to experiment with the amount of salt used in this recipe and adjust it to your liking.
- These pickled onion slices taste best after they have rested in the fridge for over 24 hours. You can eat them after 4 hours; however, they will not be at their best. They are at their best between 1 and 3 days.
Improvements:
- Add a 1/4 teaspoon of crushed red pepper flakes or one very finely sliced red chile to the onion slices.
- Replace the lime juice with lemon juice.
- Use these pickled onion slices to garnish any of our amazing Deviled Egg or Salad recipes.
Ingredients:
- 1 Small to Medium-Sized Red Onion
- 2 Tablespoons Fresh Lime Juice (Approximately 1 Lime)
- 3/4 Teaspoon Finely Ground Sea Salt
Directions:
- Cut off and discard the stem and root ends of the onion. Remove and discard the onion skin and any outer layers of onion that are damaged. Slice the onion in half, from stem to root. Place each onion half, cut side down, and then thinly slice each half of the onion. Use your fingers to separate the onion slices and place them in a small to medium-sized glass bowl or container.
- Squeeze the lime juice over the onion slices, sprinkle on the sea salt, and mix well to combine.
- Cover tightly and refrigerate for at least 4 to 24 hours before use.
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Lime & Beer Pickled Red Onions
