Best Cebollas Encurtidas Pickled Onions Recipes
CEBOLLAS ENCURTIDAS (ECUADORIAN PICKLED RED ONIONS)
Make and share this Cebollas Encurtidas (Ecuadorian Pickled Red Onions) recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 3h15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Put the onions in a bowl and pour boiling water over them to cover.
- Let stand for 15 minutes, then drain and rinse the onions with cool water.
- Mix the onions with the lime juice, salt and pepper.
- Refrigerate for at least 3 hours before using.
- Will keep for 2 or 3 days.
CEBOLLAS ENCURTIDAS - PICKLED ONIONS
I grew up with these, and they are typical of many Latin American cuisines. Time doesn't include marinating time of 3 hours or overnight.
Provided by Lori Loucas @jostlori
Categories Other Sauces
Number Of Ingredients 4
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.
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