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Citrus Pickled Onions

Citrus Pickled Onions

Adapted from Serve Yourself.
Author Brandon Matzek


  • 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.