Cebollas Curtidas

Name: Cebollas Curtidas
Ingredients: 2 large red onions; Salt and black pepper to taste; 1 beet, peeled and grated or finely chopped; 2 garlic cloves, peeled and lightly smashed; 2 bay leaves; 1 teaspoon fresh oregano leaves or 1/2 teaspoon dried; 1/2 cup white vinegar; Juice of 2 limes; Juice of 2 lemons; Juice of 2 oranges

10 ingredients

9 steps

Ingredients

2 large red onions
Salt and black pepper to taste
1 beet, peeled and grated or finely chopped
2 garlic cloves, peeled and lightly smashed
2 bay leaves
1 teaspoon fresh oregano leaves or 1/2 teaspoon dried
1/2 cup white vinegar
Juice of 2 limes
Juice of 2 lemons
Juice of 2 oranges

Directions

1

Peel and slice the onions; sprinkle liberally with salt and toss.
2

Let sit while you make the pickling liquid; 30 minutes would be ideal.
3

Combine the beet, garlic, bay leaves, oregano, and vinegar in a small saucepan and add water to cover.
4

Bring to a boil and simmer for 5 minutes.
5

Cool slightly.
6

Rinse the onions, then put them in a bowl and strain the pickling liquid over them.
7

Cool, then stir in the citrus juices and a few grindings of black pepper.
8

Let rest for at least 30 minutes before serving or refrigerate for up to several days (bring back to room temperature before serving).
9

Be sure to taste and adjust seasoning before serving.