In Preparation for Fish Tacos

I made this last night to get ready for the delicious fish tacos we are going to have tonight. Apparently you can pickle anything this way. Oh the possibilities!

Pickled Onions and Jalapenos
Recipe Courtesy of Whole Foods Lunch Express 7/2/08

1 red onion, halved lengthwise, cut thinly crosswise
3 jalapenos, cut thinly lengthwise
1 cup seasoned rice vinegar
3 tbsp fresh lime juice
1 tbsp course kosher salt (or less, depending on the salt content of your rice vinegar)

Place onion and jalapenos in a heatproof medium bowl. Mix vinegar, lime juice and salt in small saucepan. Bring just to a boil, stirring until salt dissolves. Pour over onion and jalapenos. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made up to 1 week ahead.) Cover and refrigerate.

Pickled Stuff


  1. elliek
    Posted July 8, 2008 at 10:16 am | Permalink | Reply

    Yay! I’m so excited you tried this!

  2. Elizabeth
    Posted July 8, 2008 at 10:20 am | Permalink | Reply

    It was so easy, you should try it too!

One Trackback

  1. […] of spice, yummy. I made them last night and I must say, they weren’t quite the same. The pickled onions and jalepenoswere so much spicier and I was a bit overwhelmed! They still were tasty but I think I will tweak […]

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