ingredients

amount	ingredient
½	onion, red
1	jalapeño
⅛ – ¼ tsp	salt
½	lemon, juice of

Process

1. slice the onion very thinly, lengthwise (from pole to pole)
2. slice jalapeño very thinly into coins
3. add salt to taste—not enough to make it salty, just enough to play up the other flavors
4. add lemon juice and massage into the vegetables so that all the onions break up from their nested sections and the lemon juice nicely coats everything
5. rest ~10 minutes until the vegetables lose some of their raw bite

Notes

• can use white onions, but the flavor is better with red, as they tend to be sweeter and better for consuming raw
• I cut my vegetables very thinly; you could make thicker slices if that’s what you prefer and those may hold up better to storing (untested)
• other acids can be used as well, such as vinegars, or lime juice; I find the lemon juice adds the best burst of bright citrus flavor and tang

These pickles are best made and enjoyed fresh, but can be stored covered in an airtight container in the fridge for several days. They will lose some of their snap as the acids continue to work on the vegetables, but will still be tasty.