Yucatán-Style Pickled Red Onions In Sour-Orange Juice Recipe
- 1 red onion, finely diced
- 15 whole black peppercorns
- 15 whole allspice berries
- 4 bay leaves
- 1/3 cup juice from 1 grapefruit (2 1/2 ounces; 80ml) (see note)
- 1/3 cup juice from 1 to 2 oranges (2 1/2 ounces; 80ml) (see note)
- 1/3 cup juice from 4 to 5 limes (2 1/2 ounces; 80ml) (see note), plus a little extra just in case
- Salt
- Place onion, peppercorns, allspice, and bay leaves in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain carefully, and transfer onions to a sealable container, such as a Mason jar.
- Add grapefruit, orange, and lime juice. Onions should be submerged at this point; if they aren't, top off with extra lime juice. Stir to combine, season to taste with salt (they should be quite salty-use about 1 teaspoon of kosher salt or 1/2 teaspoon of table salt), cover, and refrigerate until color deepens, about 2 hours. Onions can be stored in the refrigerator for up to 2 weeks. Do not eat peppercorns, allspice berries, or bay leaves.
red onion, black peppercorns, berries, bay leaves, oranges, salt
Taken from www.seriouseats.com/recipes/2016/05/yucatan-style-red-onion-pickle-sour-orange-recipe.html (may not work)