So, here’s a new-to-me thing that we’ve discovered over the past week or so: pickled onions.
Not like the kind you put in vinegar and keep in your fridge forever. But the kind you whip up real quick (seriously) with a bit of citrus juice and eat that day or maybe the next.
Depending on the type of onion you use and the type of citrus, you can eat this on all kinds of foods. Try yellow or red onion, lime or lemon… whatever works for you. Here’s the easy recipe:
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