Cebollas Curtidas (Mexican Pickled Onions)

Cebollas Curtidas (Mexican Pickled Onions)

Time: 1 hrs 20 mins


  • 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


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