Citrus Pickled Onions
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Citrus Pickled Onions
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Adapted from Serve Yourself.
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Ingredients
- 1 jalapeno pepper fat
- red onion half of a jumbo, sliced thin (2 cups
- 2 bay leaf fresh, dried works as well
- 3/4 cup citrus juice freshly squeezed, equal parts lime, orange and grapefruit
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon ground allspice
Instructions
- Preheat broiler to high. Place jalapeño on a foil-lined baking sheet. Broil the jalapeño until blackened on all sides (5 to 6 minutes). Cut jalapeño open lengthwise and place in a large bowl.
- To the bowl with the jalapeño, add the sliced red onion and bay leaves.
- In a small bowl, combine citrus juice, vinegar, salt, pepper and allspice, whisking to combine. Pour the pickling liquid over the sliced red onion, jalapeño and bay leaves, tossing to combine.
- Let the mixture sit at room temperature for 6 hours, tossing the ingredients every 2 hours. If you like a crunchier pickle, you can reduce the time to 3 hours. Season to taste with additional salt. Transfer pickled onions to a jar, cover tightly, and store in the refrigerator.
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