Pickled Red Onions

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Credit: Gabrielle Quiñónez Denton and Greg Denton, Co-Chefs, Ox, Portland, Oregon
The National Culinary Review, May 2016


1 medium red onion, cut in
1/8-inch-thick slices
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

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