These are the perfect topping for most salad, pickled red onions. I know it sounds weird so just listen up and trust me!
Like I’ve mentioned before, I’m pregnant and I have cravings. Weird cravings. So I’ve been loving Macaroni Grill and their Bibb and Bleu salad. I mainly go there for the bread, obviously, but on their Bibb and Bleu salad they have pickled red onions. Matt decided one day that he would make his own version for our homemade salads because we eat out too much and need to save money since we have a baby on the way! These turned out awesome! Tonight we put them on a Steak Salad, leftover steak of course, but I’m pretty sure you can put them on a lot of things, hamburgers, hot dogs, appetizers, and more! What do you think they would be good on?
- 2 medium red onions, sliced about 1/8 of an inch thick
- 3 paper thin slices of lime, halved
- 1/4 cup apple cider vinegar
- 3/4 cup white wine vinegar
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon peppercorns
- 1 teaspoon whole coriander
- 1/4 cup freshly squeezed lime juice
- 1/2 cup of water
- Heat 3 cups of water until boiling, once boiling add sliced onions to the water for 15-20 seconds then pour into colander to separate, catch liquid and return to stovetop to heat.
- Add onions and limes to mason jars, not tightly nor loosely but fully packed.
- Bring coriander seeds, peppercorns, salt, sugar, and vinegar to a boil all while stirring. Once the mixture is boiling, add lime juice, continue stirring until sugar and salt is dissolved.
- Distribute hot solution/mixture into mason jars proportionally. Fill mason jar with previous liquid that’s warming on the stove top. Cover with lid to can and let cool until jar is canned. (You may cover and leave in refrigerator without sealing and it will keep for 5 days).
- The longer the onions sit and marry, the stronger the flavor. This recipe gives the onions a mild to weak pickle taste.