PICKLED ONIONS OR CEBOLLAS ENCURTIDAS According to Laylita.com, cebollas encurtidas or pickled onio
PICKLED ONIONS OR CEBOLLAS ENCURTIDAS According to Laylita.com, cebollas encurtidas or pickled onions are the most basic curtido served in Ecuador, accompanied by a wide range of dishes. The truth is, I haven’t seen them here yet, but I fell in love with them in Mexico, so I was excited to try these out. This recipe is extremely easy to make, and delicious. I made them yesterday and so far we’ve eaten them with eggs, salad, and soup. Ingredients: 2 small red onionsJuice of 3 limes1 tablespoon sunflower oil1 tablespoon salt + more to adjust taste Directions: 1. Cut the onion in half, slice very finely and place in a bowl2. Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes3. Cover the onions with lukewarm water and let rest for another 10 minutes4. Rinse and drain the onions5. Add the lime juice, salt and the oil, and mix well.6. Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed. -- source link
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