Pickled Red Onions
(courtesy of Lara Ritchie, culinary director, Nothing to It! Culinary Center in Reno. Serves 8)
2 small red onions, peeled and sliced into thin rings
½ cup white vinegar
½ cup fresh lime juice (about 4 limes)
1 tablespoon sugar
Salt and freshly cracked black pepper, to taste
In a small bowl, combine all ingredients. Cover and refrigerate until onions have turned a bright pink color, about 30 minutes. The onions will keep, covered and refrigerated, for about 2 weeks.
