Pickled Red Onions a la Yucateca
Pickled red onions are also a permanent fixture at every single table in Yucatan. As they are mildly spicy, deliciously tangy and surprisingly crunchy they go well with so many things. These past couple weeks I learned first hand why they are such a fabulous pickle to have handy.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice and white distilled vinegar)
- 1/4 tsp ground black pepper
- 1/4 tsp ground allspice (or pimienta gorda)
- 1/2 tsp kosher or sea salt (or more to taste (I add more... but I am keen on salt))
- 1 large red onion ( thinly sliced (cortada en pluma), about 2 cups)
- 1 banana pepper (guero or x'catik, roasted, broiled or charred (may substitute for Jalapeño))
- 2 bay leaves
Instructions
- 1
Place the bitter orange (or its substitute or plain vinegar) in a mixing bowl along with the black pepper, allspice and salt. Mix well. Incorporate the red onions and bay leaves.
- 2
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. Incorporate to the onion mix.
- 3
Toss well and let the mix pickle at room temperature anywhere from 1/2 hour to 2 hours, cover and refrigerate. It will keep in the refrigerator in great shape for 2 weeks.