Cebollas Curtidas (Mexican Pickled Onions)

READY IN: 1hr 20mins
SERVES: 6
YIELD: 1-2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
  • Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
  • Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
  • Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
  • Cover and marinate in the refrigerator for 1 hour before serving.
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