10839 Pickled Red Onions 5 mins, plus refrigeration time 5 mins 5 cups Wed Aug 01 17:22:00 -0700 2007 Tue Aug 25 11:33:19 -0700 2009 Easy Latin CHOW http://www.chow.com/recipes/10839 Tue, 25 Aug 2009 18:33:19 GMT A crunchy addition to any taco A crunchy addition to any taco. Serve these tangy, crunchy onions with Mayan-Style Pit Pork and a few warm corn tortillas. Their beautiful pink hue brightens any table.

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  • Bring a small pot of water to a boil over high heat. Add onions and blanch for about 15 seconds. Drain well and set aside.
  • Combine lime juice, orange juice, sugar, and salt in a large nonreactive bowl, and stir until sugar is dissolved. Add blanched onion slices and jalapeño, and stir to coat thoroughly. Cover and refrigerate at least 1 hour before serving.
    • ]]>     http://www.chow.com/assets/2007/01/pickledonions290x210.jpg Regan Burns 67 Condiment/Sauce 54 2 medium red onions, halved lengthwise, root ends removed, and thinly sliced (about 5 cups)

    ]]>     1/2 cup freshly squeezed lime juice (from about 4 medium limes)**

    ]]>     1 cup freshly squeezed orange juice (from about 5 medium oranges)**

    ]]>     298 1 teaspoon granulated sugar

    ]]>     301 1 tablespoon kosher salt

    ]]>     58 1 jalapeño pepper, halved lengthwise, seeds removed, and very thinly sliced

    ]]>     745 ethnic 466 onions 234 on the side 771 potluck 641 refreshing 184 vegetables 435 vegetarian 460 condiment 742 crunchy 2393 regan burns 1 chow