Pickled Red Onions
- ⅓ cup fresh lime juice⠀
- ⅓ cup red wine vinegar⠀
- ⅓ cup sugar⠀
- 1 tablespoon kosher salt⠀
- 1 jalapeno, seeded and cut into rings⠀
- ½ medium red onion, thinly sliced⠀
In a small saucepan set over medium-high heat, bring the lime juice, vinegar, sugar, salt, and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. Put the onions in a separate bowl, and pour the vinegar mixture over them. Cover with plastic wrap and let cool for about 20 minutes. Transfer to the refrigerator for at least 15 minutes and up to 2 days.