Mexican Pickled Onions Cebolla En Escabeche Recipes

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Escabeche Recipe (Mexican Pickled Vegetables) image

Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.

Provided by Kim

Time 35m

Number Of Ingredients 9

Ingredients

1 small red onion (sliced thin)
2 medium carrots (sliced thin)
1 large jalapeno (sliced into thin rings)
1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds))
1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds))
1 1/2 cups apple cider vinegar
3/4 cup water
2 teaspoons sugar
1/2 teaspoon salt

Steps:

Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g

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

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