10 Reviews

I have never tried pickled onions before, but I was trying to imitate a lentil salad with kale and beet chips that I tried at Nordstrom's Bistro in Murray, Utah. Part of the salad is pickled onions. <br/><br/>These have a great flavor. If the salad works out, I'll post a recipe with all the different components. I can see these onion making a good addition to many salads and sandwiches. Thanks!

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Chef TanyaW July 08, 2013

I had no idea onions could be this delicious! I was worried because my red onion was super strong, but the lime juice mellows the onion and the onion mellows the lime. I didn't have cilantro, used dried mexican oregano and they were really stellar. We ate these last night on tacos with sour cream and tomato, then today on grilled cheese for lunch. Good yesterday, even better today! This recipe definitlely benefits from being made a day in advance.

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jackieliz March 23, 2012

These are fabulous! I could only get white vidalia onions at the store and I used half of a large one. I didn't use any cilantro, but I used 1/2t dried basil. The smell is amazing and the onions really liven up a dish. Next time I'll have to try adding hot peppers (I used half a jalapeno - cut in small strips - but I can't even tell it's in there). The only problem is onion breath. I find that when I heat them in the microwave, they cooked enough for it not to be a problem. Also, I saw another pickled onion recipe where the onions are blanched for a minute, this may also get rid of the problem but I've never tried it so I'm not sure. I'll definitely be making this often (at least as often as I make Hispanic/Southwest food).

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mle234 August 26, 2008

Great addition to mexican dishes e.g. Fiesta Chicken w/ Jalapeno Cilantro Creme (161360)

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Cristina Barry October 22, 2006

This is also good with apple cider vingar to your taste, add some sliced green chilies for spice...again to your taste....add a little sugar, about 1/2 a tsp...it is so yum......top this on your favourite curry...espciallly meat curries

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geetagayathri July 24, 2006

These are delicious! I love the combination of flavors - these really perk up a spinach salad! As usual, I added probably twice as much cilantro as called for, and actually, I forgot that they were on the counter and they sat out at room temperature overnight - but they were still awesome. I'm thinking of using a white onion next time and then using this recipe as the onions in some pico de gallo or other fresh salsa, and I'm definitely going to put them on a veggie burger! Thanks for another quick, easy, healthy and scrumptious recipe!

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EdsGirlAngie April 07, 2004

Saw this in a thread over on the boards & thought it sounded so good that I had to try it right away. Used a white onion because that's what I had, some lime & lemon juice because my limes weren't juicy enough, & parsley instead of cilantro. I marinated it at room temp as stated in the recipe, then refrigerated until required which ended up being 24 hours. They were delicious! Served with T-bone steaks & a salad of rocket (arugula), baby spinach & cherry tomatoes... tangy, fragrant, perfectly spiced onions on top. Will be making these again, thanks for sharing :-)

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MrsSPheonix May 27, 2003

These are wonderful! Even better after a night in the fridge! I had these as kind of a side with mexican food, but am dying to trying them with salmon, YUM!

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PugsAndKisses May 26, 2003

These are very good, and very easy to make, I use my slicer and make the slice very thin, followed recipe but added some lemon juice and used curly parsley instead of the cilantro, didn't have any on hand. Very refreshing for the summer time, be great sprinkled on top of a salad. Thank you.

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Anna P. May 25, 2003
Lime Pickled Red Onions