Cebollas Curtidas Mexican Pickled Onions Recipes

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

Lime pickled onions - Cebollas encurtidas image

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

Number Of Ingredients 4

Ingredients

2 small red onions
Juice of 3 limes
1 tablespoon oil (avocado, sunflower, light olive oil, or any mild flavored oil)
1 tablespoon salt + more to adjust taste

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)

Cebollas Curtidas (Mexican Pickled Onions) image

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

Ingredients

1 medium beet, trimmed, peeled and coarsely grated
2 garlic cloves, peeled and crushed
2 bay leaves
1/2 cup white wine vinegar
1 lb red onion, peeled and thinly sliced
1/3 cup lime juice
1 tablespoon lime zest
2/3 cup grapefruit juice
salt

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)

Cebollas Encurtidas (Ecuadorian Pickled Red Onions) image

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

Ingredients

2 red onions, thinly sliced
4 limes, juice only
salt and pepper

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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