Best Cebollas Encurtidas Recipes

Cebollas Encurtidas (Ecuadorian Pickled Red Onions) image

Provided by AZPARZYCH

Categories Vegetable

Time 3h15m

Yield 1 quart

Number Of Ingredients 3

Steps:

Cebollas Encurtidas image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

2 red onions, very thinly sliced
1 teaspoon whole peppercorns, lightly crushed
1 teaspoon allspice berries, lightly crushed
1 teaspoon dried oregano
1 teaspoon coarse salt
1/4 cup white vinegar
1/4 cup freshly squeezed lime juice

Steps:

In a large bowl, toss together all ingredients. Refrigerate overnight, covered with plastic wrap, before serving.

Cebollas Encurtidas - Pickled Onions image

Provided by Lori Loucas @jostlori

Number Of Ingredients 4

2 small red onions
3 - limes - juice only
1 tablespoon(s) olive oil
2 tablespoon(s) salt, divided use

Steps:

Using a mandoline, slice the onions very thinly. Place in a bowl and sprinkle with 1 tablespoon salt and a squeeze of lime juice. Let rest for 10 minutes.
Cover the onions with lukewarm water and let rest for another 10 minutes. Then rinse and drain the onions.
Add the lime juice, salt and the oil, and mix well. Cover the onions and refrigerate. The onions will start to turn pink after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if necessary.