Pickled Red Onions

  • Preparation 20 MIN
  • Servings 1
  • Makes ¾ cup (180 ml)



  1. Place the onion slices in a bowl and cover with boiling water. Let rest for 5 minutes. Strain and transfer to paper towels. Pat dry.
  2. Set aside 1/4 cup (45 g) of the pomegranate seeds in a second bowl.
  3. In a third bowl, gently crush the remaining pomegranate seeds with the back of a spoon. Strain the juice onto the reserved pomegranate seeds and discard the crushed ones.
  4. Add the onions, olive oil and lime juice, season with salt and pepper, and stir to combine.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.