Pickled Red Onions

Directions

1. 1
   Peel the onions and halve from tip to root. Very thinly slice each half from tip to root.
2. 2
   In a quart-size mason jar or medium bowl with a lid, combine the lime juice, red wine vinegar, white vinegar, sugar, and salt. Stir (or put a lid on the jar and shake gently) to completely dissolve sugar and salt.
3. 3
   Add the sliced onions and the herbs to the jar or bowl. Stir and press a bit to submerge all the onions and herbs in the liquid. Top off with an extra splash of vinegar if necessary.
4. 4
   Pickle these babies in the fridge for 24 hours or simply on the counter at room temperature for an hour or two before serving as a condiment for tacos, sandwiches, salads — you name it.