Total Time
55mins
Prep 10 mins
Cook 45 mins

I don't remember where I got the bones of this recipe but I've adaptad it to my taste. I love spicy food so I always use lots of red pepper flakes but feel free to use a little or none!

Directions

  1. Using a VERY sharp knife slice the onions as thin as you are able.
  2. Place the sliced onions into a bowl and set aside.
  3. Use only FRESH lemon juice. Usually 2 medium lemons will have plenty of juice. Squeeze the lemons until you have 1/4 cup juice. Discard the seeds and pour juice into a small bowl. Add the vinegar to the lemon juice.
  4. Sprinkle the onions with salt and red pepper to taste.
  5. Pour the lemon/vinegar mixture over the onions and gently toss with your fingers until all the onions are wet and the salt and red pepper is evenly distributed.
  6. Cover the bowl and allow to sit at room temperature for about 45 minutes. The onion will turn bright pink and decrease in volume.
  7. Taste an onion slice. When it's zingy and crunchy and yummy serve with your favorite dish.
Most Helpful

5 5

These are a gem. When I saw pickled onions, I thought they would take forever, but they're actually a very quick, lovely addition to dinner. I got them soaking while I prepared the rest of the meal, and by dinnertime, they were perfect, crisp-tender, tangy, and spicy. I used a bit of the leftover soaking liquid with some mayo and honey to make a coleslaw dressing, which was marvelous, and tossed a few of the onions on top for more zip. I'll be making these again.