lime pickled onions

I’ve been making these quick pickled onions forever and often have a jar in our fridge- especially in winter when things are dreary and food is long cooked, this pop of vibrant color and bright acidity is just the antidote to the blahs. At its most basic, you can use onion, vinegar, salt and sugar- so don’t worry if you dont have some of the spices. You can also adjust to what you have/like- I make this a little different each time- coriander seeds, mustard seeds, garlic, ginger, apple cider vinegar instead of white vinegar are all great subs for what i’ve listed below. Make it your own! We especially enjoy these on black or pinto beans, with cuban style beans and rice, on top of bowls of chili, salads, grain bowls, roasted veggies, and tacos but they are so versatile and can be used to liven up most savory things.

a red onion
1 1/4 cups white vinegar
1 tsp salt
2-3 tbsp sugar (optional but balances acidity)
3 whole allspice
pinch Chile flakes or 1 small dried chile de arbol
2 bay leaves
a big pinch dried oregano
juice of 2 limes

Peel the onion and slice into rings or half moons, whichever you prefer. Place in a bowl or jar. Add remaining ingredient except for lime juice in a small saucepan and bring to a simmer. Add in the lime, stir well and pour the brine over the onions. Push down any sticking up out of the liquid down with a spoon to ensure even coverage. Let cool and then transfer to a jar in the fridge. The onions are ready to eat after at least 15 minutes and will keep for weeks in the fridge.

Leftover brine after eating the onions can be reused to create a new batch of onions, or whisked into salad dressing in place of vinegar, or used to dress a grain salad.