Pickled Red Onions

Pickled Red Onions

  • 2 medium red onions, halved lengthwise, root ends removed, and thinly sliced (about 5 cups)
  • 1/2 cup freshly squeezed lime juice (from about 4 medium limes)
  • 1 cup freshly squeezed orange juice (from about 5 medium oranges)
  • 1 teaspoon raw honey
  • 1 tablespoon sea salt
  • 1 jalapeño pepper, halved lengthwise, seeds removed, and very thinly sliced

 

  1. Bring a small pot of water to a boil over high heat. Add the onions and blanch for about 15 seconds. Drain well and set aside.
  2. Combine the lime juice, orange juice, honey, and salt in a glass bowl, and stir until the sugar has dissolved. Add the blanched onions and the jalapeño and stir to coat thoroughly. Cover and refrigerate for at least 1 hour before serving.

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