Yucatán-Style Pickled Red Onions in Sour-Orange Juice Recip

• servings: 16 servings
• total time: 2 hours 10 minutes

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)

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

Directions

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.

Nutrition

• Serving Size: Makes about 2 cups pickl
• Calories: 10 kcal
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 73 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 0 g