Pickled Red Onions

Ingredients for servings

  • 1 red onion(s), finely diced see note

  • 10 whole black peppercorns

  • 10 whole allspice berries

  • 5 cloves

  • 3 bay leaves

  • 80 ml grapefruit juice

  • 80 ml orange juice

  • 80 ml lime juice

  • salt


  • In a small saucepan, place the onion, peppercorns, allspice, cloves and bay leaves and cover with water.

  • Bring to a boil on high heat.

  • Turn off the flame, drain and place the onions in any type of jar or seal-able container.

  • Pour the citrus juice the onions should be submerged and stir to combine.

  • Season to taste with salt, cover, and refrigerate for about 2 hours.


Cooking the onions in water softens them, while maintaining the fresh, vibrant flavor of the citrus juice completely uncooked.

This can be stored in the refrigerator for up to two weeks in a sealed container.

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