I've tried quite a few pickled red onion recipes over the past year or so....but never really found one that I liked. They were either too vinegary or too sweet....or just....not tasty to me.
Yesterday, I ran across a recipe for them that is a little bit different, and they came out perfect (at least for me).
This recipe is courtesy of Rick Bayless and here it is: Recipe Video
Most pickled red onion recipes involve various ratios of water, vinegar, and sugar. Rick's, by contrast, is incredibly simple: you take two red onions (I used one large Texas-sized one) and slice into slivers. After a twenty-minute soak in hot water, you then mix in about a teaspoon of salt. Finally, you submerge all of the onion in nothing other than fresh lime juice. Twenty-four hours later, they're ready to go. That's it.
This was such a marked departure from every pickled red onion recipe I've ever seen that I had to try it and like I said, perfect. They are definitely pickled with a little bit of acidity and the background note of lime juice. So good. Now I see what all of the fuss is about.
Yesterday, I ran across a recipe for them that is a little bit different, and they came out perfect (at least for me).
This recipe is courtesy of Rick Bayless and here it is: Recipe Video
Most pickled red onion recipes involve various ratios of water, vinegar, and sugar. Rick's, by contrast, is incredibly simple: you take two red onions (I used one large Texas-sized one) and slice into slivers. After a twenty-minute soak in hot water, you then mix in about a teaspoon of salt. Finally, you submerge all of the onion in nothing other than fresh lime juice. Twenty-four hours later, they're ready to go. That's it.
This was such a marked departure from every pickled red onion recipe I've ever seen that I had to try it and like I said, perfect. They are definitely pickled with a little bit of acidity and the background note of lime juice. So good. Now I see what all of the fuss is about.
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