Mexican Pickled Red Onions Cebolla Morada En Escabeche Recipes

MEXICAN PICKLED ONIONS (CEBOLLA EN ESCABECHE)

Mexican Pickled Onions (Cebolla en Escabeche) image

Mexican Pickled Onions (Cebolla en Escabeche) is a tangy and tasty topping that elevates any dish. A classic in the Mexican cuisine and incredibly easy to make.

Provided by Maggie Unzueta

Categories Topping

Time 1h5m

Number Of Ingredients 8

Ingredients

1/2 cup water
1 tablespoon sugar
1⅓ cups apple cider vinegar ((or white distilled vinegar))
1 large red onion (thinly sliced)
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 slices jalapeño pepper
2 bay leaves

Steps:

Bring the water to a soft boil and immediately remove from the heat.
Add the sugar and stir until dissolved.
Mix the sugar-water with the vinegar, salt, oregano.
Slice the onion into thin rings.
Put the onion slices in a jar.
If you'd like the onions to be spicy, add in strips of habanero, serrano, or jalapeño peppers.
Add the bay leaves.
Pour the mixed liquid into the jar and stir.
Close the jar and leave to marinate in the fridge for at least 1 hour.

Nutrition Facts : Calories 213 kcal, Carbohydrate 38 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1195 mg, Fiber 7 g, Sugar 25 g, ServingSize 1 serving

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

MEXICAN PICKLED RED ONIONS

Mexican Pickled Red Onions image

-- From "Mexico One Plate at a Time" by Rick Bayless. Onions may be made several days ahead of time and refrigerated until ready to use.

Provided by cheflucy

Categories Mexican

Time 10m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 4

Ingredients

1 1/3 cups fresh lime juice
2/3 cup orange juice
3 large red onions, sliced 1/8 inch thick (about 11/2 pounds)
1 1/2 teaspoons salt

Steps:

Combine lime and orange juices in a small bowl and set aside.
Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.

Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 351.4, Carbohydrate 8.6, Fiber 0.9, Sugar 3.8, Protein 0.8

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