Anyone who follows the recipes in this blog knows that I love fish tacos but I dislike making the same dish over and over again. To spice up the tacos I’m making tonight, I decided to try my hand at pickled red onions. I used agave nectar instead of cane sugar, of course, and added lime juice to my vinegar to give it more flavor. I used spices I had on hand and ones that sounded like they’d go well with the wild caught cod I’m cooking later tonight. I used my mandoline to slice the onion and ginger. It’s the best Valentine’s Day gift I’ve ever received.

1 large red onion, thin sliced
3 cups water
1 cup white vinegar
1/2 cup lime juice (2 large limes)
3 Tbl light agave nectar
3 cloves garlic, thin sliced
1/2 inch ginger, thin sliced
2 bay leaves
5 cloves
1/2 tsp peppercorns

Boil water in a medium saucepot. Add onions and blanch for 30 seconds. Strain onions and set aside. In another or same saucepot combine vinegar, lime juice, agave and spices. Bring to a simmer for ten minutes. Add onions and simmer for another five minutes. Remove from heat and pour into a non-reactive bowl. Allow to cool and refrigerate for at least two hours before serving.