Cebollas Curtidas (Mexican Pickled Onions)
eri
13:40
< 4 hours
,
Condiments
,
Equipment
,
etc.
,
Mexican
,
North american
,
Onions
,
Stove top
,
Time to make
,
Vegan
,
Vegetables
,
Vegetarian
Edit
Cebollas Curtidas (Mexican Pickled Onions)
Time: 1 hrs 20 mins
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
Directions
- 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.