Pickled red onions

Slice two red onions.

Cover with very hot tap water, or water heated on the stove until barely steaming, about 140 degrees; let stand 20 minutes so the red bleeds through the onion.

Pour off most all of the water.

Pour about a cup of fresh squeezed lime juice over the onions, enough to just cover, and sprinkle on a teaspoon of salt.

Toss with tongs to dissolve the salt, pack the onions tightly down into the juice with the back of your hands, and press a plate on top until the juice comes up the sides.

Let stand a couple of hours minimum, better made the day ahead, when they turn vibrant pink; keeps four or five weeks in the refrigerator.

Variation: add a sliced habanero, a little Mexican oregano or a little black pepper.