Quick-Pickled Red Onion
Crisp, vivid pink ribbons with a clean tart-salty-sweet bite — salted and squeezed for snap, then dressed in a warm lime brine. Refrigerate and eat within a few days.
- red onion, halved pole-to-pole, sliced 1/8 inch thin1 medium
- fresh lime juice, about 2 limes3 tbsp
- sugar1 tsp
- kosher salt, divided1 tsp
- 1
Halve the onion pole-to-pole and slice into even 1/8-inch ribbons on a mandoline or with a sharp knife.
- 2
Toss the sliced onion with 1/2 tsp of the salt in a bowl, massage gently, and let rest 10 minutes. Then gather the onion in your hands and firmly squeeze out the drawn water; discard the liquid.
- 3
In a small saucepan or the microwave, warm the lime juice with the sugar and remaining 1/2 tsp salt just until dissolved — don't boil. Pour the warm brine over the squeezed onion and toss.
low - 4
Let pickle at least 15 minutes at room temp, then refrigerate. Best within a day for peak crunch; eat within a few days.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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