• Matt Felsenfeld

Lime and Ginger Pickled Red Onions




Ingredients

1 Red onion, sliced into rings and submerged in ice water for at least ten minutes, drained and dried

Juice from 3 limes

2 tsp fish sauce

1 ½ tsp soy sauce

1 small knob of ginger, crushed (do this to taste)

1 clove of garlic, crushed

2 tsp sambal (this is an Indonesian chili sauce. I highly recommend keeping a jar around)

2 tsp sesame oil

1 tsp honey or palm sugar

2 tsp black sesame seeds

Salt to taste


Notes before you begin:

  • This is a similar recipe to a standard quick pickle. However, instead of vinegar we are using lime juice.

  • Keep these around! I throw them on every fried rice that I make and it’s always the perfect amount of acid.


Instructions

  1. Pour lime juice, fish sauce, soy sauce, sambal, garlic, ginger, and honey into a small saucepan and bring to a simmer and let simmer for 2 minutes. Remove from heat and mix in sesame oil. Salt to taste.

  2. Pour mixture over red onions, making sure they are all submerged. Cover and wait two hours. Use on top of fried rice, eggs, or anything that needs some acid. Enjoy!

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