Pickled Red Onion

This is an excellent addition to sandwiches or even turkey (if you don’t like cranberries).

PICKLED RED ONION

Bitter orange juice (or substitute: 1/4 cup each grapefruit juice, orange juice, lime juice, and white distilled vinegar) (I used the juices I had in the fridge (mango, orange, with lime and white vinegar)
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon Kosher or sea salt, or more to taste
1 large red onion, or 2 cups, thinly sliced
1 banana pepper, roasted, and finely sliced or chopped
2 bay leaves

Place the bitter orange juice (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.

Char the pepper on a foil covered pan in a 400F oven.  Turn it once or twice, until its skin has lightly charred. Incorporate in the onion mix.

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.

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http://www.patismexicantable.com/2009/12/pickled_red_onion/

PS There was a suggestion on the website:
Just so everyone knows, if you want to “make” bitter orange juice using Pati’s recipe, (1/4 cup each juice) is essentially the combination of the juice of – 1 grapefruit, 2 valencia Oranges, 4 limes and 1/2 cup of distilled white vinegar