Feb 5, 2017

Pickled Red Onions (Cebollas Encurtidas)

There are many ways to make pickled onions and honestly they all work. I just think many are way to complicated! Growing up my grandma would make pickled onions to top either Yucca (cassava) or Steak on those are occasions that we could afford Steak! But this is probably something that should be in your frig ALWAYS!  It elevates the taste of everything!! Its great on Tacos, Fish and even salads. Hell, I would go as far as to say that you can eat these bad boys ALONE! 



This is an easy recipe. You should use the smaller onions (which I didn't have) because you want smaller pieces.  Also, its definitely better if you have a mandolin to slice them nice and thin (which I also didn't have).  The onions should be refrigerated for at least 3 hours and are best overnight.  The onions will lose the red color and turn pink. 


  • 1 cup of water
  • 3 small red onions
  • 3 tsp sea salt (divided)
  • 3 limes, juice
  • 1/4 cup vinegar
  • 1 garlic clove, mashed
  • 1 tbsp. extra virgen olive oil
  • 1/2 tsp sugar

In a small pot bring a cup of water to a simmer
Thinly slice onions (a mandolin works best)

In a bowl, add onions with juice of 1 lime and 2tsp of salt and let sit for 15 min

Add, simmered water (should cover onions) let sit for another 15 min

Rinse onions in cool water, Add remaining tsp of salt, oil, and mashed garlic clove. ( add additional salt if desired)

Transfer to a container and refrigerate for at least 3 hours, best overnight

Yields approximately 1 loaded cup. I calculated the caloric value based on 1 tbsp. which was zero points! So I decided the nutritional value was just too small to include. A free food!   


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