Fact – there is truly no easier pickle to make than the pickled red onion.  Frankly it is a very versatile pantry staple that is perfect on, tacos, salad, in ceviche, on grilled fish, with roast pork shoulder, on deviled eggs or with some cheese and crackers.

 

Pickled Red Onions

2 red onions

1 tablespoon salt

1 teaspoon sugar

2 limes juiced

Combine all ingredients and shake vigorously to distribute the lime juice.  Let sit at room temperature for 2-4 hours until all the onions turn pink.  Pour off the excess liquid and refrigerate.  You can swap out lime juice for cider vinegar, just add another teaspoon of sugar as the limes bring some natural sweetness.