Recipe

Cebollas Curtidas (mexican Pickled Onions) Recipe


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Ingredients
  • 1 medium beet, trimmed, peeled & coarsely grated .
  • 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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