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Pickled Red Onions Recipe

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This recipe for Pickled Red Onions, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nathan & Caitlin Cox

Category:
Category:

Ingredients:  
Ingredients:  
2 medium red onions, sliced about ⅛ inch thick
2 to 3 paper thin slices of lime, halved or quartered
1 cup white wine vinegar
2 Tbsp sugar
1 tsp kosher salt
1 tsp peppercorns
1 tsp whole coriander
cup freshly squeezed lime juice
About cup water

Directions:
Directions:
Place a medium-size colander in the sink. In a medium-size microwave safe bowl, heat 4 cups of water to boiling, about 5 to 6 minutes. Carefully add onions to the hot water. Use a large spoon to make sure onions are submerged. After 15 seconds, pour onion into colander to drain. Transfer onion and lime slices to a jar (or jars) that will contain the onions (about a 3 cups capacity). You want the onions to fill the jar to the brim, but not be super tightly packed.

Combine vinegar, sugar, salt, peppercorns and coriander seeds in the previously used bowl. Stir and cook on high for three minutes. Remove from microwave, add fresh lime juice and stir to make sure all of the sugar and salt is dissolved. Pour hot solution over the onions. Add enough water to bring liquid level to the top of the jar.

Cover the jar(s) and allow to cool for 30 minutes then refrigerate. They can be eaten right away, but the ingredients will meld and the flavor will be even better if allowed to sit for 2 to 3 hours. Onions will keep well in the refrigerator for 5 to 7 days.

Personal Notes:
Personal Notes:
Janelle also submitted this recipe, so it must be really good! Janelle's note: Not being a fan of onions, I always request no onions on anything whenever we go out to eat. However, I neglected to do that one time and was introcuded to pickled onions on a fish taco at Kirby Lane Diner in Austin. I fell in love with them and have made up several batches to put on tacos, burgers, sandwiches and salads. I've even made some up for neighbor Christmas gifts.

 

 

 

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