If You Can Grow It, Pickle It
From pineapple and peaches to onions and okra, adding pickled components to your dishes not only adds a layer of acidity and brightness, but you can leave pickles in the fridge forever!
Plus, pickling is a great way to preserve seasonal commodities and bust them out later, which always wows everyone at the table.
Like this next pickled creation! Take everything you love about winter citrus, and savor them all year long. 😋
Citrus Pickled Onions
- 1 fat jalapeño
- Half of a jumbo red onion, sliced thin (2 cups)
- 2 fresh bay leaves (dried works as well)
- 3/4 cup freshly squeezed citrus juice (I used equal parts lime, orange and grapefruit)
- 1/4 cup white wine vinegar
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground allspice
- 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.