Cebollas Curtidas Mexican Pickled Onions Recipes
LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS
Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.
Provided by Layla Pujol
Categories Condiments Salsa Side Dish
Number Of Ingredients 4
Steps:
- Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
- Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
- Cover the onions with lukewarm water and let rest for another 10 minutes
- Rinse and drain the onions
- Add the lime juice, salt and the oil, and mix well.
- Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.
CEBOLLAS CURTIDAS (MEXICAN PICKLED ONIONS)
Posted for Zaar World Tour 2005. Pickled onions are served alongside meat dishes all over Mexico, but you can serve them with anything you want, like me when I make this recipe! Will last in the refrigerator for 2-3 weeks. The lime juice, zest and grapefruit make something called sour orange juice. I've never heard of it, can't buy it in the store and I wouldn't want to experiment with regular orange juice to make it! The beet juice is used to turn the onions red(der). Serving size is a guess. Chilling time is included in cooking time. From a special issue of Saveur, The Best of Tex-Mex Cooking.
Provided by Kumquat the Cats fr
Categories Onions
Time 1h20m
Yield 1-2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
- Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
- Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
- Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
- Cover and marinate in the refrigerator for 1 hour before serving.
Nutrition Facts : Calories 51.1, Fat 0.1, Sodium 9.4, Carbohydrate 12.5, Fiber 1.3, Sugar 6.6, Protein 1.1
CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)
Make and share this Cebollas Encurtidas (Ecuadorian Pickled Red Onions) recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 3h15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Put the onions in a bowl and pour boiling water over them to cover.
- Let stand for 15 minutes, then drain and rinse the onions with cool water.
- Mix the onions with the lime juice, salt and pepper.
- Refrigerate for at least 3 hours before using.
- Will keep for 2 or 3 days.
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