Mexican Yucatán Pickled Red Onions in Sour-Orange
https://www.seriouseats.com/yucatan-style-red-onion-pickle-sour-orange-recipe
INGREDIENTS
- 1 red onion, finely diced
- 15 whole black peppercorns
- 15 whole allspice berries
- 4 bay leaves
- ⅓ cup juice from 1 grapefruit (2 ½ ounces; 80ml) (see note)
- ⅓ cup juice from 1 to 2 oranges (2 ½ ounces; 80ml) (see note)
- ⅓ cup juice from 4 to 5 limes (2 ½ ounces; 80ml) (see note), plus a little extra just in case
- Salt
DIRECTIONS
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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 & spices to a sealable container, such as a Mason jar.
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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 ½ 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.
Notes
Seville oranges are sometimes available in Latin markets. If available, use 6 tablespoons Seville orange juice in place of the grapefruit, lime, and orange juice combination.