recipe

Pretty pink pickled onions pack a lot of pucker. (Say that five times fast!)

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Beginner
time
  • 35 minutes
yield
  • Makes about 1 cup

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Prepare Ingredients

1
small red onion
1 cup
white wine vinegar
2 tablespoons
lime juice, squeezed from 1 lime
1 tablespoon
sugar
1 teaspoon
salt

Gather Cooking Equipment

Chef's knife
Cutting board
Medium bowl
Small saucepan
Fine-mesh strainer
1
 
1
small red onion

Slice onion into thin strips. Place sliced onion in medium bowl.

Slicing Red Onions

Slice onion in half through root end, then use your fingers to remove peel.

Place onion halves flat side down on cutting board. Trim off ends and discard. Slice onion vertically into thin strips (follow the grain—the long stripes on the onion).

 
2
 
1 cup
white wine vinegar
2 tablespoons
lime juice, squeezed from 1 lime
1 tablespoon
sugar
1 teaspoon
salt

In small saucepan, combine vinegar, lime juice, sugar, and salt. Bring to boil over high heat. Turn off heat.

 
3
 

Carefully pour vinegar mixture over onion (ask an adult for help—mixture will be VERY hot). Let mixture cool completely, about 30 minutes.

 
4
 

When onion is cool, drain onion in fine-mesh strainer over sink, discarding liquid. Return onion to bowl. Serve. (Pickled onions can be refrigerated for up to 2 days.)