Pickled Red Onions
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- 1 1/2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 cup distilled white vinegar
- 1 cup fresh lime juice
- Carbohydrate 23 g(8%)
- Fat 0 g(0%)
- Fiber 3 g(14%)
- Protein 2 g(5%)
- Saturated Fat 0 g(0%)
- Sodium 644 mg(27%)
- Calories 95
Preparation Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated.
Preparation Toss first 3 ingredients in large glass bowl. Add juice and vinegar; press down to submerge onions. Cut 1/2-inch-long slit in narrow tip of chile and add to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight. Drain. DO AHEAD Can be made 1 week ahead. Keep refrigerated.
