Pickled Red Onions

I love to put these on dishes that need a little acid to cut through heavy, fatty flavors. Tacos, especially, but they're good for so much more, I reach for them often. I've been tweaking this recipe, this probably isn't yet the final version, but I'm making progress. I've found the key is to combine lime juice with vinegars to get the acid right. I use Penzey's pickling spice blend.

Ingredients

1 red onion
2.5 oz fresh lime juice
1 tsp salt
2 tsp sugar
.5 oz apple cider vinegar
1 oz sherry vinegar
2 tsp pickling spice mix
3-4 oz water, to fill jar

1 jar

Directions

Slice red onion and pack tightly into a mason jar. Add all remaining ingredients, put the lid on, and give it a gentle shake to blend. Put in the refrigerator. It'll be ready to use in a few hours, but won't fully develop until the next day. Keeps for a few weeks.

15 minutes