Recipe
Cebollas Curtidas (mexican Pickled Onions) Recipe
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- 1/2 c white wine vinegar .
- 2 garlic cloves, peeled & crushed .
- 1 tbsp lime zest .
- 1 lb red onions, peeled & thinly sliced .
- 2 bay leaves .
- salt .
- 1/3 c lime juice .
- 2/3 c grapefruit juice
Directions
- Step #1 Put beets in medium saucepan & add garlic, bay leaves, vinegar & 4 c water.
- Step #2 Bring to a boil over high heat, reduce heat to medium, & let simmer 10 mins.
- Step #3 Put onions in a medium bowl.
- Step #4 Strain hot beet cooking liquid over onions & set aside to rest until onions soften slightly, about 5 mins.
- Step #5 Drain onions & return to bowl.
- Step #6 Add sour orange juice (or lime juice, lime zest & grapefruit juice) & salt to taste & toss well.
- Step #7 Cover up & marinate in the refrigerator for 1 hr before serving.
- Enjoy the Cebollas Curtidas (Mexican Pickled Onions) recipe
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