Citrus-Pickled Onions

• 1 banana chile or jalapeno chile
• 1/4 cup freshly squeezed grapefruit juice
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1/4 cup distilled white vinegar
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground allspice
• 1/2 teaspoon coarse kosher or sea salt, or more to taste
• 1 large red onion, thinly sliced (about 2 cups)
• 2 bay leaves

1. Char the chile by holding it with tongs directly over the open flame of a gas burner, turning a few times, until the skin is lightly charred, 3 to 6 minutes.
2. (If you dont have a gas stove, you can do this under the broiler.)
3. Slash open the chile.
4. In a large mixing bowl, combine the citrus juices with the vinegar, black pepper, allspice, and salt, and mix well.
5. Add the red onion slices, bay leaves, and chile and toss to combine.
6. Let the mixture sit at room temperature for at least 2 hours and up to 6 hours.
7. Transfer to a large glass jar, cover tightly, and store in the refrigerator for up to 2 weeks.

banana chile, freshly squeezed grapefruit juice, freshly squeezed orange juice, freshly squeezed lime juice, white vinegar, freshly ground black pepper, ground allspice, coarse kosher, red onion, bay leaves

Taken from www.epicurious.com/recipes/food/views/citrus-pickled-onions-382498 (may not work)