CEBOLLAS ENCURTIDAS (PICKLED ONIONS)
This recipe has its origins in Ecuador: It's a vinegar-pickled onion. In Ecuador, it calls for cebolla paiteña, a smaller and spicier onion than those we get in the United States. "Our fermented adaptation is delicious," says author Kirsten Shockey.
Provided by Kirsten Shockey
Categories Snack
Number Of Ingredients 4
Steps:
- With a stainless-steel knife, trim onions by making shallow, cone-shaped cuts on both ends. Peel away the papery outer layers of skin and any damaged or discolored layers. With the same knife or a mandoline, thinly slice onions crosswise to make rings. Transfer to a large bowl, and sprinkle in 1 tablespoon of the salt, working it in with your hands. Taste, and sprinkle in more salt as needed to achieve a salty flavor that's not overwhelming. Add lime juice and optional zest to increase flavor.
- At this point there is brine building at the bottom. Press your onions into a jar or crock. More brine will release at this stage, and you should see brine above the onions. Top the ferment with a quart-sized ziptop bag. Press the plastic down onto the top of the ferment, and then fill it with water and seal; this will act as both follower and weight.
- Set aside on a baking sheet to ferment, somewhere out of direct sunlight, and cool for 7 to 14 days. Check daily to make sure onions are submerged, pressing down as needed to bring the brine to the surface. You may see scum on top; it's generally harmless, but if you see mold, scoop it out.
- You can start to test the ferment on day 7. It's ready when the onions are translucent, have lost their sharp bite and are pickle-y tasting without the strong acidity of vinegar.
- Store in jars, leaving as little headroom as possible, and tamping the onions down under the brine. Tighten the lids; then store in the fridge. This ferment will keep, refrigerated, for 18 months.
LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS
Recipe for lime pickled onions or cebollas encurtidas, these Latin/Ecuadorian marinated or pickled red onions made by marinating thinly sliced red onions with lime juice and salt.
Provided by Layla Pujol
Categories Condiments Salsa Side Dish
Number Of Ingredients 4
Steps:
- Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
- Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
- Cover the onions with lukewarm water and let rest for another 10 minutes
- Rinse and drain the onions
- Add the lime juice, salt and the oil, and mix well.
- 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.
CEBOLLAS ENCURTIDAS
Serve this recipe with Pescado Tikin Xik.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a large bowl, toss together all ingredients. Refrigerate overnight, covered with plastic wrap, before serving.
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.
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CEBOLLAS ENCURTIDAS | BETTER HOMES & GARDENS
2012-05-12 Directions. Preheat broiler. Arrange red onion slices on a 15x10x1-inch baking pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until …
From bhg.com
5/5 (2)Calories 17 per servingTotal Time 2 hrs 15 mins
From bhg.com
5/5 (2)Calories 17 per servingTotal Time 2 hrs 15 mins
- Preheat broiler. Arrange red onion slices on a 15x10x1-inch baking pan. Broil 4 to 5 inches from the heat for 8 to 10 minutes or until charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onion into rings, discarding any large dry blackened pieces.
- In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill for at least 2 hours before serving.
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- To make pickled red onions (cebollas encurtidas): Cut onion in half. Lay cut side down on a cutting board and cut onion into very thin half-moon slices. Sprinkle with 1 1/2 teaspoons salt and juice from 1/2 lime. Let sit for 10 minutes. Rinse well. Next, place red onions in a bowl. Add juice from remaining 1 1/2 limes, oil, and 1/2 teaspoon salt.
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