Cebollas Curtidas Mexican Pickled Onions Recipes

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

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)

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.

CEBOLLITAS ASADAS

Steps:

• Prepare grill.
• Trim roots and ends from spring onions or scallions, leaving about 8 inches of stalk. Onions or scallions may be prepared up to this point 6 hours ahead and chilled in a sealed plastic bag.
• In a sealable plastic bag or large bowl toss onions or scallions with oil and salt. Grill onions or scallions on a rack set 5 to 6 inches over glowing coals, turning them with tongs 3 or 4 times, 5 to 7 minutes, or until softened and lightly charred. (Alternatively, onions or scallions may be broiled on rack of a broiler pan about 3 inches from heat, turning them with tongs 2 or 3 times, 10 to 12 minutes.)
• Transfer onions or scallions to a platter and squeeze 4 lime wedges over them. Garnish platter with additional lime wedges.

CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)

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.