Cebollas Encurtidas Ecuadorian Pickled Red 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 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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