A speedy way to give your main dish meal a spring touch.
Quick pickled onions are mellow and tart with the fresh taste of lime juice and just a hint of savoury sweet from molasses.
They’re just the thing for an early spring barbecue or any fresh-tasting meal that has a hint of summer. We love them tucked in with fish tacos and as a topper on turkey burgers. They’re great tossed into salads too.
Spring arrived yesterday, just like that, with 20 degree weather, a warm breeze and loads of sunlight. That got me thinking about lighter fare, fresher meals and toppers like pickled onions. You’ll find that quick pickled onions will suit just about any savoury food you plan to eat between now and the end of August.
Quick pickled onions are versatile because their flavour has been mellowed by the lime juice and salt. So there is none of that strong onion flavour and lingering heat that you get with a regular raw onion.
I’m sharing the recipe as I enjoy it, but feel free to adjust to your tastes buy adding more or less lime juice and molasses.
Quick Pickled Onions
- One red onion, peeled & halved lengthwise
- Juice of a large lime
- ¼ tsp. lime zest (or more, if you like)
- 1 tsp. Crosby’s Fancy Molasses
- Pinch of sea salt
- Pinch of pepper
- Slice the onion crosswise, as thinly as possible. Place in a medium bowl (with room for tossing) and toss with remaining ingredients.
- Let sit for 20 minutes or so to macerate.
Will keep in the fridge for a couple of weeks.
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