Pickled Red Onions
makes 2½ cups
3 cups very thinly sliced red onions
1 Tbsp Kosher salt
⅓ cup freshly squeezed lime juice
Place red onion slices in a bowl and toss with salt. Allow to sit for an hour.
Cover onions with cold water and let sit for 10 minutes more. Drain and rinse onions. Add lime juice and mix well. Cover and refrigerate until ready to use.
Stephanie has worked in the hospitality industry for over a decade. A graduate of CIA. NYU, and Maryville University she now oversees online programs for Auguste Escoffier School of Culinary Arts: Plant-Based Culinary Arts and Holistic Nutrition & Wellness. She also works with the Osher Center for Integrative Health at University of Cincinnati, teaching food as medicine principles. When she is not working or researching, Stephanie is an avid painter and enjoys traveling and hiking with her husband, Nick, and three rescue dogs.
