I got this recipe by way of JimJim, who found out we liked pickled onions and made it for Saturday Supper.
Take red onions, lime juice, salt, and peppercorns.
Mix one teaspoon of salt per cup of lime juice, then slice your onions into about quarter-inch wide slabs, and bust the slabs into individual rings.
Put a small pinch of peppercorns into a Mason jar, stuff it full of rings of onion, cover with lime juice/salt, and bung it into the fridge for a day or so.
The peppercorns aren’t part of JimJim’s original recipe, but I think it adds a nice extra tang — feel free to leave them out.
After a day or two of marinating, serve with a nice, strong cheddar cheese, or catfish, bangers, BBQ, or hell anything.
Should be good for a couple of weeks in the fridge, but if you like pickled onions I don’t think you have to worry about shelf life.
LawDog
If you’re in a hurry for pickled onions, slice thin, 1/8” or less if you have a properly sharpened knife, and they can be ready in 30-60 minutes.
If my late uncle Miguel was right, if you add sliced Ghost Peppers to this recipe and wait a couple of weeks, the heat will get down to habanero levels.
Use your good judgment!
Ulises from the People’s Republik of Kalipornia
And the house stinks for a day or so from the cut onions… sigh…
Slice ’em outside.
Thank you! Have been looking at yucatan onion recipes, which are all over the map for ingredients. I’ll try the one with the Ian seal of approval.
So, do you crack the peppercorns before hand or leave them whole?
Leave them whole.
I added some Aleppo pepper flakes, Tajin, and garlic salt. I bet whole shishito peppers would also be great. I look forward to pulling these out of the fridge in a couple of days.
We’ve always made “ice box pickles” with cucumbers, red onion, and apple cider vinegar.
The recipe I am using calls for coriander seeds, rather than peppercorns. I like it… Then again, I rarely make up a recipe the same way twice!