Mexican Red Pickled Onions
Zesty, tangy, easy and delicious Red Pickled Onions! A simple, and very quick pickle that can elevate any dish!
Servings: 8 serves
Calories: 9kcal
Ingredients
- 1 red onion thinly sliced
- 0.5 cup lime juice approx. 5-6 limes
- 1 teaspoon salt flakes
Instructions
CONVENTIONAL METHOD
- Place all ingredients into a large jar and shake to combine.
THERMAL METHOD
- Place all ingredients into the mixer; mix 30 sec/ reverse/speed 1. Transfer to a jar and cover with lid. Chill for at least 20-30 minutes before serving.
Notes
This recipe yields approximately 8-10 servings. The actual number of servings will depend on your preferred portion sizes.
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 8-10. The result will be the weight of one serving.
Nutritional values shown are guidelines only. They are for 1 serving using the ingredients listed.
Store in an airtight glass jar in the fridge for up to 10 days. Metal can be reactive to the acid in the lime. Add more onion to the pickle juice if needed as you use them.
Instead of lime you can substitute lemon juice or a pickle juice brine from any dill pickles or pickled chillies for added flavour.
The recipe card instructions contain the most basic of steps and list of ingredients. If you have any queries, questions or are unsure of substitutions, please scroll up to the blog post for more information.
Mexican pickled onions a little goes a long way. Remember that onion carbs can really stack up so use sparingly as a garnish and flavour boost to your meal.
Nutrition
Serving: 1serve | Calories: 9kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 1mg | Magnesium: 3mg | Net Carbs: 2g