Mexican Pickled Red Onions Recipes

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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

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

PICKLED RED ONIONS



Pickled red onions image

Pickled onions are prepared in several ways in Mexico. For example, in the Yucatan area, it is made with pickled white onions and habanero or Xcatic peppers. Garlic and other herbs and spices can also be added. There are other recipes that are easier and quicker.

Provided by Mely Martínez

Categories     Salads

Time 2h10m

Number Of Ingredients 9

1 teaspoon dried Mexican Oregano
2 Medium-sized red onions
About 4-5 cups of water (enough to cover the onions)
1 bay leaf (Optional)
2 Allspice kernels
3 kernels black pepper
1/2 cup of White vinegar* SEE NOTE
1/2 cup of water
Salt to taste

Steps:

  • Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
  • Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
  • When water starts bubbling, add sliced onions, and turn the heat off.
  • After 2 minutes, quickly drain the onions into a colander over the sink.
  • Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
  • Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

Nutrition Facts : ServingSize 2 Tbsp., Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 1 g, Sugar 1 g

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