Great for topping mexican foods, but also on endless other dishes. Let your imagination go wild. Pairs well with caramelized onions.
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Ingredients
- 12 oz peeled red onions — A typical small peeled onion ≈ 4 oz. No need to be super precise.
- 1 tsp Diamond Crystal kosher salt... OR ⤵
- 3/4 tsp Morton Kosher Salt... OR ⤵
- 1/2 tsp Canning/Pickling salt
- 3 Limes
Ingredients
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Instructions
- Slice the onions thin (on a mandolin is perfect). Place in an appropriately sized mason jar or something similar.
- Optional: zest the limes and add the zest to the jar
- Briefly microwave the limes - just enough to warm them. About 15 seconds will do.
- Squeeze the limes into the jar — A juicer works better than by hand.
- Add the salt.
- screw a well fitting lid onto the jar, and shake vigorously to dissolve the salt.
- Move the jar to the refrigerator. It will be ready to serve in as little as 15 minutes, but it's even better if you give it a few hours.
Recipe Notes
When first made it will seem there is not enough liquid. Be patient — the onions will eventually be submerged.
The flavors and texture will be excellent for a coupple of weeks, then will slowly decline. Freezing would ruin the texture.
You could substitute other onion types (white, yellow, sweet, etc.), but red is excellent and has the best visual presentation.
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