Pickled Shallots And Red Onions Recipes
BOBBY FLAY'S PICKLED RED ONIONS
You cannot go wrong having these pickled red onions on hand. Use them for salads, avocado toast, burgers and more. Trust me, you'll keep finding new uses for them.
Provided by Stacey
Time 15m
Number Of Ingredients 7
Steps:
- Squeeze approximately 8 limes for 1 cup of fresh lime juice. Add it to a pot. Add all the remaining ingredients to the pot and bring it to a boil on medium to high heat. Stir a few times to make sure salt and sugar is dissolved. Should take about 5 minutes.
- While the liquid is cooking. Use a mandolin to slice to large red onions. I set my mandolin to ⅛" and it was perfect. If you don't have a mandolin just use a knife and slice as thin as possible. Put the onions in a large bowl or container (non-reactive).
- Once the liquid has cooled a few minutes, pour the liquid over the onions. Press down on the onions with a spatula to make sure they are all coated. I didn't have a container with a lid so I used saran wrap and it worked fine. I transferred them to a large jar the next day.
- Refrigerate for at least one hour, but ideally, for 24 hours.
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