Most of the relishes and other condiments at the grocery store contain a lot of white vinegar. This can be a problem if you are allergic to the corn that most white vinegar is made from. It's also a problem if you are seriously allergic to yeast, as traces of yeast are likely to remain in vinegar. These marinated onions, besides being vinegar-free, have a citrusy tang and a tamed onion flavor that make them an excellent all-purpose relish.
1 mild red onion
salt (See Salt in the Glossary)
1/3 c. fresh squeezed grapefruit juice (See Juice in the Glossary)
1/3 c. fresh squeezed lime juice (See Juice in the Glossary)
Slice the onion into very thin strips (see the illustration below). Stir 2 tsp. of salt into the onion and set it aside for 20-30 minutes.This will draw some of the juice out of the onion. Place the onion in a sieve and rinse thoroughly. Allow to drain for a minute or two. Move the onion to a bowl. Put the grapefruit juice and lime juice in a small pot and bring it to a boil. Pour the boiling juice over the onion. Allow to steep at room temperature for 20-30 minutes, stirring occasionally. Adjust salt to taste. Refrigerate.