My husband, Jim Maloney, is such a great cook. The guests rave about his breakfasts and to tell the truth, he often cooks for the family or dinner parties while I help with setup and cleanup. His recipes are clean, healthy and delicious and he puts a lot of thought into what to serve our guests each day.
One of Jim’s breakfast options is his Avocado Toast using sourdough bread he bakes every day from scratch. It’s full of delicious homemade ingredients- fresh avocados, Jim’s garlic-infused olive oil, seasoned tomatoes, lemon juice, and his pickled red onions all on sourdough bread griddled in butter. Yum!
Sometimes, when we prepare lunch boxes or charcuterie boards for our guests, we include these delicious pickled red onions. They’re a staple in our home and great on everything from tacos to sandwiches, salads, and more.
The trick when making pickled onions is to slice them paper-thin. They will keep well in the refrigerator for up to three weeks. Try them!
• 1 large red onion halved and thinly sliced
• 1/2 cup lime juice from about 6 limes
• 1 1/2 teaspoons kosher salt
1. Place the onions in a glass or stainless steel bowl and add the lime juice and salt. Stir to mix well. Let sit for 30 minutes before serving. Store in a covered glass container in the refrigerator for up to 3 weeks.
2. You can add dried peppers, sliced fresh jalapenos, garlic cloves, and sliced carrots if you like.