Lime-pickled onions. Make them.
Lime zest is key
. Seriously, if you’re a longtime fan of pickled onions but a newcomer to this lime version, prepare for a bit of lime zest to change the way you pickle for good. It packs in a huge amount of aromatic, lime-y flavor, coating each onion slice with potent citrus oils and providing a tiny bit of texture.
Next, cut that lime in half and squeeze juice into the bowl until you have about two teaspoons. No need to wash your measuring spoons if they’re submerged in a pile of dirty dishes—just rememberRinse a small red onion, slice it into thin rounds, and add those to your citrus bath. Use aYou want the rounds to be thin so the acid can permeate and pickle
. Add sugar and a large pinch of salt and toss, squeezing the onion with your fingers to soften the onion membrane and speed up the pickling process. Let it sit for about ten minutes, or up to two weeks. You’re done! You pickled something! Now you’re basically
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