Pickled red onion observation

[Mosca]

Meathead’s recipe calls for sugar and white vinegar, and it is delicious. But most Mexican versions have no sugar, and call for lime juice instead of vinegar.

I can eat the Meathead version after it steeps for a couple hours. But for me, the straight lime juice version needs to steep several days, and is best at about a week. That rawness and sourness need some time together!

[DTro]

Never thought to add lime, but have had some bitter pickled onions on street tacos recently and this may explain it.

[Elton's BBQ]

I am gonna try the Mexican version with lime and habanereo..

[Mosca]

I do lime, salt, habanero, and cilantro.

[CRO]

I use this recipe. It's very good.

https://katieleekitchen.com/ryans-pickled-onions/

[Elton's BBQ]

Thanks