Posted by Carolynhttps://umamigirl.com/pickled-red-onions-recipe/
Pickled Red Onions
Preparation10 minTotal Time0:10
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.
medium red onions
Juice of two limes
cup red wine vinegar
cup distilled white vinegar
teaspoons fine sea salt
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.