Pickled Red Onions - Rick Bayless

 Pickled Red Onions - Rick Bayless

INGREDIENTS

2medium (6-ounces each) red onions, sliced about ¼-inch thick Abouta cup of fresh lime juice 1 teaspoon Salt

INSTRUCTIONS

Scoop the onions into a glass or stainless bowl.  Cover with very hot tap water.  (The water should be steaming; if yours isn’t heat it a little on the stove.)  Let stand 20 minutes, then drain. Sprinkle with 1 teaspoon salt.  Cover with the lime juice and lay a plate on top to keep them submerged.  Cover the bowl and refrigerate 3 or 4 hours (or, preferably, overnight).  Scoop the onions into a storage container, cover and store in the refrigerator for up to a month or more.  After a few weeks, the texture of the onions will begin to deteriorate.  

YouTube Video here.