Best Mexican Pickled Red Onions Recipes

MEXICAN PICKLED RED ONIONS

Mexican Pickled Red Onions image

-- From "Mexico One Plate at a Time" by Rick Bayless. Onions may be made several days ahead of time and refrigerated until ready to use.

Provided by cheflucy

Categories Mexican

Time 10m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 4

Ingredients

1 1/3 cups fresh lime juice
2/3 cup orange juice
3 large red onions, sliced 1/8 inch thick (about 11/2 pounds)
1 1/2 teaspoons salt

Steps:

Combine lime and orange juices in a small bowl and set aside.
Place the onions in a non-aluminum bowl. Pour boiling water over them and wait 10 seconds, then pour the onions into a strainer.
Return the drained onions to the bowl, pour on the citrus juices and stir in salt. Cover and set aside until serving time. Just before serving, drain onions and set out in serving bowl.

Nutrition Facts : Calories 33.5, Fat 0.1, Sodium 351.4, Carbohydrate 8.6, Fiber 0.9, Sugar 3.8, Protein 0.8

MEXICAN PICKLED RED ONIONS (CEBOLLA MORADA EN ESCABECHE)

Mexican Pickled Red Onions (Cebolla Morada en Escabeche) image

Mexican Pickled Red Onions (Cebolla Morada en Escabeche) is a classic in the Mexican cuisine. A delicious topping that brings a lot flavor to your favorite food.

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients

1/2 cup water
1 tablespoon of sugar
1 1/3 cups apple cider vinegar
1 large red onion, thinly sliced
1 teaspoon dried oregano
1 teaspoon of salt
1 habanero, serrano, or jalapeño pepper, halved length-wise or cut into strips length-wise (optional)
2 bay leaves

Steps:

Bring the water to a soft boil and immediately remove from the heat.
Add the sugar and stir until dissolved.
Mix the sugar-water with the vinegar, salt, oregano.
Slice the onion into thin rings.
Put the onion slices in a jar.
If you'd like the onions to be spicy, add in strips of habanero, serrano, or jalapeño peppers.
Add the bay leaves.
Pour the mixed liquid into the jar and stir.
Close the jar and leave to marinate in the fridge for at least 2 hours. Overnight is best.
Note: You might need more liquid depending on the size of your jar. If this is the case, add more water and stir again.

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