Ted Cavanaugh
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
No limes? This way for quick-pickled red onions made with vinegar.
Recipe information
Yield
4 Servings
Ingredients
1 medium red onion, halved through root end, thinly sliced
½ cup fresh lime juice
Kosher salt
¼ cup cilantro leaves with tender stems, coarsely chopped
2 teaspoons sumac
Ingredient Info
Sumac can be found at Middle Eastern markets, specialty foods stores, and online.
Preparation
Step 1
Combine onion and lime juice in a small bowl. Season with salt and toss. Let sit, tossing occasionally, at least 20 minutes.
Step 2
Just before serving, drain onion and toss with cilantro and sumac.
Step 3
Do Ahead: Onion can be pickled 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 0 Sodium (mg) 0
