Pickled Red Onions
You must log in to upload a photo.
(5.0/5 [1 rating]) Log in to rate this recipe!
Credit: Gabrielle Quiñónez Denton and Greg Denton, Co-Chefs, Ox, Portland, Oregon
The National Culinary Review, May 2016
1 medium red onion, cut in
½ cup lime juice
2 t. kosher salt
1 t. granulated sugar
Put onion slices, lime juice, salt and sugar in gallon bag. Squeeze as much air out as possible; seal. Gently massage bag to help dissolve salt and sugar. Refrigerate at least 12 hours and up to three days.
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
ACF reserves the right to remove inappropriate comments.