Yucatán-Style Pickled Red Onions in Sour-Orange Juice

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 3 cup juice from 1 grapefruit (2 1/2 ounces, juice from
  • 1 3 cup juice from 1 to 2 oranges (2 1/2 ounces, juice from
  • 1 3 cup juice from 4 to 5 limes (2 1/2 ounces, juice from
  • 4 Bay leaves
  • 1 Red onion

• Baking & Spices

  • 15 Allspice berries, whole
  • 15 Peppercorns, whole black
  • 1 Salt

Found on seriouseats.com

Description

Ingredients

• 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 above)
• 1/3 cup juice from 1 to 2 oranges (2 1/2 ounces; 80ml) (see note above)
• 1/3 cup juice from 4 to 5 limes (2 1/2 ounces; 80ml) (see note above), plus a little extra just in case
• Salt

Directions

• 1. 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. 2. Add grapefruit, orange, and lime juice. Onions should be submerged at this point; if they arent, 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.