I made pickled Yucatecan style red onions for the tacos I'm going to serve my brother and his wife for lunch today. They're visiting from out of state.
1/4 cup orange juice
1/4 cup grapefruit juice
1/4 cup lime juice
1/4 cup white distilled vinegar
1 red onion, thinly sliced
1 or 2 charred whole jalapenos or banana peppers (leave the blackened skin on)
2-3 bay leaves
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground allspice
Put everything in a sealable jar such as a Mason jar, shake it up to mix everything, let it sit at room temperature for at least 2 hours, turning the jar over occasionally to distribute the liquid. It will keep in the fridge for at least a month. It turns a beautiful hot pink color.
1/4 cup orange juice
1/4 cup grapefruit juice
1/4 cup lime juice
1/4 cup white distilled vinegar
1 red onion, thinly sliced
1 or 2 charred whole jalapenos or banana peppers (leave the blackened skin on)
2-3 bay leaves
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp ground allspice
Put everything in a sealable jar such as a Mason jar, shake it up to mix everything, let it sit at room temperature for at least 2 hours, turning the jar over occasionally to distribute the liquid. It will keep in the fridge for at least a month. It turns a beautiful hot pink color.
