1/1 Photo of Cebollas Curtidas (Mexican Pickled Onions)
1 hr 20 mins
1 hr 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.
My Private Note
Units: US | Metric
- 1Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
- 2Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
- 3Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
- 4Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
- 5Cover and marinate in the refrigerator for 1 hour before serving.
Browse Our Top Condiments, Etc. Recipes
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
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.4 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 1.3 g
- Sugars 6.6 g
- Protein 1.1 g
The following items or measurements are not included:
white wine vinegar