Cook The Book: Pickled Red Onions

1. 1

   Whisk together the lime juice, vinegar, sugar, and salt in a medium nonreactive bowl and let sit until the salt and sugar dissolve, about 5 minutes.

2. 2

   Meanwhile, peel and halve the onions, and cut into 1/8-inch-thick slices. Add the onions, oregano, and chiles, if using, to the lime juice mixture and stir to combine. Cover and refrigerate for at least 24 hours and up to 2 days, stirring the mixture at least once during this time. Drain before serving.

* Per serving · 4 servings · Values may vary.

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