Cebollas Curtidas (Mexican Pickled Onions) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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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. 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.
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