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Pickled Red Onions

Preparation 10 min Total Time 0:10

This bright, gently perfumed condiment brings a lot of character to a wide variety of dishes. It's a great technique to add character to vegan (or wildly carnivorous!) dishes. Adapted from Bobby Flay via Serious Eats.


  • 2 medium red onions
  • Juice of two limes
  • 1 cup red wine vinegar
  • 1/2 cup distilled white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons fine sea salt
  • 1/2 cup fresh oregano, thyme, rosemary, or cilantro sprigs, or a combination


  • Peel the onions and halve from tip to root. Very thinly slice each half from tip to root.
  • In a quart-size mason jar or medium bowl with a lid, combine the lime juice, red wine vinegar, white vinegar, sugar, and salt. Stir (or put a lid on the jar and shake gently) to completely dissolve sugar and salt.
  • Add the sliced onions and the herbs to the jar or bowl. Stir and press a bit to submerge all the onions and herbs in the liquid. Top off with an extra splash of vinegar if necessary.
  • Pickle these babies in the fridge for 24 hours or simply on the counter at room temperature for an hour or two before serving as a condiment for tacos, sandwiches, salads -- you name it. They keep very well in the fridge for up to a month.
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