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    You are in: Home / Mexican / Cebollas Curtidas (Mexican Pickled Onions) Recipe
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    Cebollas Curtidas (Mexican Pickled Onions)

    Cebollas Curtidas (Mexican Pickled Onions). Photo by Rita~

    1/1 Photo of Cebollas Curtidas (Mexican Pickled Onions)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    10 mins

    1 hrs 10 mins

    Kumquat the Cat's friend's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
    2. 2
      Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Cover and marinate in the refrigerator for 1 hour before serving.

    Ratings & Reviews:

    • on July 16, 2009

      Hi! The recipe is wonderful! I´m from Mexico and I just wanted to say that we have an orange that is actually sour. We call it "naranja acida" (sour orange). It´s skin is like an normal orange but has a lot of lumps in it and the color is a bit more green. We make juice out of it too! But we add sugar, because it´s realy sour. The recipe works perfect with limons or limes. Thanks for sharing Mexico´s recipes to the world!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2008

      45

      Excellent, Very close to what I had in Mexico. I sliced mine too thin though and they were a little stringy, will go a little thicker on the next batch. Thanks for the great recipe!

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    • on October 14, 2008

      55

      Oh my, these are fantastic!!! I made this morning and just sneaked a bite and they are DELICIOUS-reminds me of the Yucatan-can't wait to serve them! I made recipe exactly as written and I must stress the importance of slicing onions as thin as possible. Thank you, Kumquat, for a great recipe! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Cebollas Curtidas (Mexican Pickled Onions)

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 51.1
     
    Calories from Fat 1
    11%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 9.4 mg
    0%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 6.6 g
    26%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    white wine vinegar

    lime zest

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