Pickled Red Onions
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.
Deborah Pankey, Daily Herald food editor