Pickled Red Onions

Name: Pickled Red Onions
Prep time: 20 min
Total time: 20 min
Yield: ¾ cup (180 ml)
Ingredients: 1 red onion, sliced; 1 pomegranate, seeds only; 1 tbsp (15 ml) olive oil; 1 tbsp (15 ml) lime juice

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Preparation 20 min
Servings 1
Makes ¾ cup (180 ml)

Featured in RICARDO Magazine SUMMER 2017

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 red onion, sliced
- 1 pomegranate, seeds only
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lime juice

Preparation

- Place the onion slices in a bowl and cover with boiling water. Let rest for 5 minutes. Strain and transfer to paper towels. Pat dry.
- Set aside 1/4 cup (45 g) of the pomegranate seeds in a second bowl.
- In a third bowl, gently crush the remaining pomegranate seeds with the back of a spoon. Strain the juice onto the reserved pomegranate seeds and discard the crushed ones.
- Add the onions, olive oil and lime juice, season with salt and pepper, and stir to combine.

Pickled Red Onions

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Ingredients

Preparation

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