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Thinly slice the onions and place them in a food-grade glass, ceramic, or plastic container.
Squeeze the limes directly into the jar by hand or with a citrus squeezer.
Use about one teaspoon of Diamond Crystal kosher salt for every three juiced limes and three small sliced red onions.
Close the container and give it a good shake, ensuring the salt is evenly distributed.
Let the onions sit for at least 15 minutes before using, or longer for deeper flavor.
Refrigerate until ready to eat, best used within two weeks.