Name: Pickled Red Onions
Yield: Makes about 3 cups
Ingredients: 1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices; 1 1/2 teaspoons salt; 1/2 teaspoon dried oregano; 1 cup fresh lime juice; 1/2 cup distilled white vinegar; 1 small habanero chile*; *Extremely hot chile; available in some supermarkets and at Latin markets.

A habanero chile gives these onions a nice bit of heat.

Recipe information

Yield
Makes about 3 cups

Ingredients

1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices

1 1/2 teaspoons salt

1/2 teaspoon dried oregano

1 cup fresh lime juice

1/2 cup distilled white vinegar

1 small habanero chile*

*Extremely hot chile; available in some supermarkets and at Latin markets.

Preparation

Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

TagsPickle Condiment Red Onion Onion Root Vegetable Vegetable Habanero Chile Chile Side Dinner Vegan Vegetarian Gluten Free Dairy Free Raw Nut Free 5 Ingredients or Fewer Easy Pickle & Preserve Bon Appétit

Recipe notes

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