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posted: 9/9/2014 5:45 AM

Pickled Red Onions

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  • Yucatecan-style shredded pork and pickled onions team up for a fall football feast.

      Yucatecan-style shredded pork and pickled onions team up for a fall football feast.
    Deborah Pankey | Staff Photographer

 

2 pounds (about 4) red onions, sliced ⅛ inch thick

2 cups fresh sour orange juice (or 1⅓ cups fresh lime juice plus ⅓ cup fresh orange juice and ⅓ cup fresh grapefruit juice)

1½ teaspoons coarse salt

5-6 garlic cloves, roasted and smashed

1 banana pepper, charred, halved and seeded

Scoop the onions into a glass or plastic bowl. Pour boiling water over them, wait 10 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-jucie combo) and stir in salt, garlic and pepper. Cover and set aside for at least 1 hour before serving time. Remove garlic and pepper slices and drain before serving.

Serves 12.

Deborah Pankey, Daily Herald food editor

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