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!
- 1 large red onion, thinly sliced
- 1⁄4 cup fresh lemon juice, 2 med lemons
- 1⁄4 cup seasoned rice vinegar
- red pepper flakes
- 1⁄4 teaspoon kosher salt
- Using a VERY sharp knife slice the onions as thin as you are able.
- Place the sliced onions into a bowl and set aside.
- 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.
- Sprinkle the onions with salt and red pepper to taste.
- 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.
- Cover the bowl and allow to sit at room temperature for about 45 minutes. The onion will turn bright pink and decrease in volume.
- Taste an onion slice. When it's zingy and crunchy and yummy serve with your favorite dish.
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.