Sweet Lime Pickled Onions
These Sweet Lime Pickled Onions are an adaptation of Yucatán-Style Pickled Red Onions or Cebolla en Escabeche. In this recipe I’ve made the Pickled Onions a little simpler to prepare and a lot sweeter than their Mexican cousins.
The vivid pink colour of these sweet, tangy pickles really stand out on any plate, and are a perfect accompaniment to any BBQ meat. Beef, Pork or Chicken. Also, a winner in any Burger, Taco or Hot Dog.
8
servings15
minutes3
hours3
hours15
minutesThe vivid pink colour of these sweet, tangy pickles really stand out on any plate, and are a perfect accompaniment to any BBQ meat. Beef, Pork or Chicken. Also, a winner in any Burger, Taco or Hot Dog.
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Ingredients
2 2 Red Onions
2 2 Limes
1/4 cup 1/4 Cider Vinegar
3 Tbsp 3 Sugar
1/2 tsp 1/2 Flaky Sea Salt
Directions
- Peel the onions, half and thinly slice.
- Juice the limes into a small mixing bowl, add the cider vinegar, sugar and salt, and stir until dissolved.
- Add the sliced onions to the bowel and push down so that all the onions are submerged. If you need more liquid here you can add a drop more vinegar or even a splash of water.
- Cover with a beeswax wrap and lace in the fridge until needed at least 3 hours but overnight is best. The onions will turn a stunning pink when ready.
Notes
- Jar up these Sweet Lime Pickled Onions, and keep them in the fridge for a couple of weeks.
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