Lime Pickled Red Onion Recipes

LIME-PICKLED RED ONION

Lime-Pickled Red Onion image

Acidity helps preserve red onion's flavor; either vinegar or citrus juice would do the trick.

Provided by Alison Roman

Categories Bon Appétit Condiment Onion Pickles Lime Juice Cilantro

Yield Serves 4

Number Of Ingredients 5

Ingredients

1 medium red onion, halved through root end, thinly sliced
1/2 cup fresh lime juice
Kosher salt
1/4 cup cilantro leaves with tender stems, coarsely chopped
2 teaspoons sumac

Steps:

Combine onion and lime juice in a small bowl. Season with salt and toss. Let sit, tossing occasionally, at least 20 minutes.
Just before serving, drain onion and toss with cilantro and sumac.
Do Ahead
Onion can be pickled 3 days ahead. Cover and chill.

LIME PICKLED RED ONIONS

Lime Pickled Red Onions image

Provided by Rachael Bryant / Meatified

Time 45m

Number Of Ingredients 4

Ingredients

2 cups / 280 g finely sliced red onion (about 1 large)
3/4 cup / 180 ml fresh lime juice (from about 6 limes)
Salt, to taste
Optional: 1 tsp dried mexican or mediterranean oregano

Steps:

Cut the onion through the root, discarding the top and skin. Slice each onion half into thin half moons, about 1/16″ - 1/8″ thick. No thicker! Add the sliced onions to a non reactive bowl, along with the lime juice and a sprinkle of fine sea salt. Toss until the onions are evenly covered in the lime and salt.
Let the onions sit at room temperature until they begin to soften a little, about 30 minutes or so, stirring them every 5 - 10 minutes or so. Add the dried oregano, if using. Toss the onions again to coat, then transfer them to a glass jar (or two). Pour over the liquid from the bowl, too. Gently press the onions down with the back of a spoon or fork so that they're immersed in the lime juice. Refrigerate for at least 15 minutes or so before using - they're even better once they've hung out in the fridge for a few hours.
Keep in an airtight container in the refrigerator for up to a week.

LIME PICKLED RED ONIONS

Lime Pickled Red Onions image

Another pickled onion recipe... so good on sandwiches. My favorite is salmon on dark bread with these pickled onions on top, which would also be a great appetizer if cut up.

Provided by Yogi8

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 large red onion, thinly sliced
1/4 cup fresh lime juice
1 tablespoon olive oil
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano

Steps:

Mix all ingredients and let onion marinate at least 3 hours at room temp.
Will keep up to 4 days, covered in frig.

PICKLED RED ONIONS

Pickled Red Onions image

Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 10m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

3/4 cup water
2/3 cup white wine or cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
1 medium red onion, thinly sliced
Optional: fresh rosemary, thyme or dill sprigs, whole black peppercorns, small dried chili or garlic clove

Steps:

In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

LIME-PICKLED RED ONIONS

Lime-Pickled Red Onions image

Categories Onion Side No-Cook Vegetarian Lime Raw Bon Appétit Sugar Conscious Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1 large red onion, thinly sliced
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt

Steps:

Mix all ingredients in large bowl. Cover and let stand 1 to 3 hours. (Can be made 2 days ahead. Cover and refrigerate.)

PERUVIAN PICKLED ONIONS (SALSA CRIOLLA)

Peruvian Pickled Onions (Salsa Criolla) image

A pretty simple recipe, quick and easy to prepare, salsa criolla is the perfect accompaniment to many dishes. The lime juice is what makes this onion salsa/relish special. It adds a bright flavor that sweetens the onions and livens up everything else on the plate. Great summer dish! Store in the refrigerator for up to 2 days.

Provided by Rich Girl 319

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

1 teaspoon sea salt
2 red onions, sliced very thinly into half moons
2 large English cucumbers, halved and sliced very thinly
1 large tomato, halved and thinly sliced
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon white wine vinegar
1 jalapeno pepper, sliced into very thin matchsticks, or more to taste
1 tablespoon chopped fresh cilantro
1 ½ teaspoons olive oil
cracked black pepper to taste

Steps:

Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeno pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 13.1 g, Fat 2.1 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 448.3 mg, Sugar 6.1 g

PICKLED RED ONIONS

Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

Ingredients

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

Steps:

Bring water to a boil in a saucepan.
Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
Refrigerate at least 1 hour before serving so that the flavor develops.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

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