Name: Yucatán-Style Pickled Red Onions in Sour-Orange Juice Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 2 h 10 min
Yield: 16
Cuisine: Mexican
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

Ingredients

16 serv.

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

Instructions

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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 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.