These lime pickled onions are made with just four ingredients. They bring a bold punch of lime flavor to salads and main dishes, especially wonderful with Mexican food. If you use red onions, they also provide a blast of beautiful color! This is a no-cook vegan recipe with an option to pre-soak the onions in hot water for an even brighter color (see notes below).__________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: at least 2 plants
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Topping
Cuisine: American, Mexican, Thai, tropical
Diet: Vegan, Vegetarian
Servings: 8
Calories: 14.76kcal
Equipment
cutting board and knife for slicing lime and thinly slicing onion
zester for zesting lime
juicer hand/manual juicer is fine
16-ounce jar with lid to store in fridge
Ingredients
1mediumred onionor white or sweet yellow onion
1largelimeabout 1 teaspoon zest and 4 tablespoons juice
1tablespoonmaple syrup
1teaspoonsea saltor pink salt
½cupfiltered water
Instructions
Onions: Cut the onion in top to bottom and remove any green core.Slice each half into thin half moon shapes (about ⅛th inch). Separate the onions and place as many pieces possible under the rim of the jar.
Lime: See notes below for tip.Zest the lime into the jar, then cut the lime in half and juice it. Add the juice to the jar.
Maple syrup and salt: Add them to the jar.Water: Pour the water over the other ingredients in the jar, careful not to overflow.
Store: Secure the lid on the jar and shake well to distribute the ingredients.Remove the lid and place a small glass on top of the onions so that they stay under the liquid. This is only necessary for about 20 minutes. Keep them in the fridge during that time, then remove the glass and secure the lid. Store in the fridge for a couple hours to let the flavors build. Best used within two days.
Notes
Tip: If your lime is cold from the fridge, place it in the microwave for 15 seconds, then roll it on the counter. This will help release as much juice as possible.Remember to zest before cutting and juicing!For a brighter, neon-pink color: Pour steaming-hot water over your sliced red onions and let them soak for about 20 minutes, then let cool a bit before moving on to placing them in the jar.