Mexican Pickled Onion

1 red onion peeled and thinly sliced into rings

4 limes juiced

1 Tablespoon cider vinegar

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

In a glass bowl or jar, add all ingredients and toss to combine.

Refrigerate for at least 30 minutes before serving.

Taste again before serving and add salt if needed.

The onions will turn into a deep pink color the longer they're cured in the lime juice. I usually prepare this the night before I plan to serve them.

Can be stored in refrigerator, covered for up to 1 week.

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