Pickled Red Onions
 
Prep time
Total time
 
Tangy and sweet pickled red onions add a flavorful crunchy bite to any sandwich, taco, salads. Whatever your little heart desires!
Author:
Cuisine: Mexican
Serves: 2 cups
Ingredients
  • ¼ cup each grapefruit juice, orange juice, lime juice and white distilled vinegar
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • ½ teaspoon kosher
  • 1 large red onion thinly sliced, about 2 cups
  • 1 jalapeno charred
  • 2 bay leaves
Instructions
  1. Place the grapefruit juice, orange juice, lime juice and vinegar in a mixing bowl along with the black pepper, allspice, and salt. Mix well.
  2. Add the red onions and bay leaves.
  3. Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred.
  4. Add to the onions.
  5. Toss well in a canning jar and let the ingredients pickle at room temperature from ½ hour to 2 hours
  6. Put the jar in the refrigerator. Pickled Red Onions will keep in the refrigerator for 2 weeks.
Recipe by At Mimi's Table at https://atmimistable.com/chicken-pibil-sandwich-with-pickled-onions-and-avocado-crema/