Cebollas Encurtidas (Pickled Onions)

February 8, 2009 | Filed Under Announcements, Ecuadorian Recipes, Latin Recipes, Laylita's Recipes blog 

 

Hi Everyone.  I haven’t meant to seemingly abandon this food blog.  I know it’s been a while since I’ve put up a new post here.  Unfortunately, life is keeping me extremely busy and stressed.  As a result, I haven’t had much time to blog here or visit other blogs. Forgive me, please.   Thanks to everyone who e-mailed me and left messages here to make sure I was okay.  I very much appreciate your concern.

Anytime I go to the neighborhood Dominican restaurant and order mangú or one of my other favorite Latin meals, it comes with a typical side dish — cebollas encurtidas (pickled onions).  They are tasty sweet/sour-tasting pink, thinly sliced onions.  Normally, I have to beg them to add an extra serving of the pickled onions.  Depending on who waits on me, I get an amused or annoyed look before they comply.

Thanks to Laylita’s Recipes, I’ve now found out how to make my own cebollas encurtidas.  My own pickled onions!  Yay!  I no longer have to beg for an extra serving of onions.  Surprisingly, it’s easy to prepare.  All I need are red onions, lime, salt and a little bit of time of patience (waiting three hours or overnight for the onions to turn pink).  Oh, Layla’s recipe calls for sunflower oil.  I didn’t have that and used olive oil on one occassion and canola oil at another time.  And viola!   I have my tasty onions.  The only thing I need to practice is cutting the onions to produce nice, fine slices.  I’m told that it takes a good tomato knife and lots of practice.  I’m ready to practice my heart out to make nice, even onion slices.  Thanks, Layla!

Before I end my post, I wanted to let you know that I’ve opened a Zazzle Gallery, where I’ve put up a few postcards for sale.  These postcards have photos of NYC that you’ll see on my photo blog.  At the moment, I have 10 postcards featured.  If there’s a photo, in which you’re interested, let me know I’ll see it is possible to turn it into a postcard.  Check the gallery when you have a chance. 

If any of you miss New York Monday, don’t forget that you can always go here to find a NYC photo.

Paz

Paz’s Zazzle Gallery

  

Cebollas Encurtidas (Pickled Onions)

Laylita’s Recipes

 

Ingredients:

 

2 small red onions

 

Juice of 3 limes

 

1 tablespoon sunflower oil

 

1 tablespoon salt + more to adjust taste

 

 

Preparation:

  1. Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
  2. Sprinkle with 1 tablespoon salt and a squeeze of lime juice, let rest for about 10 minutes
  3. Cover the onions with lukewarm water and let rest for another 10 minutes
  4. Rinse and drain the onions
  5. 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.

 

 

 

 

 

 

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Comments

13 Responses to “Cebollas Encurtidas (Pickled Onions)”

  1. Rosa SWITZERLAND
    on February 9th, 2009 at 2:05 am

    What a great accompaniment dish! I love pickled vegetables!

    Cheers,

    Rosa

  2. DaviMack UNITED KINGDOM
    on February 9th, 2009 at 1:12 pm

    Yum! Love these things! They’re fabulous with cheese, toasted in a French loaf. Umm… I think it’s time to make dinner. ;)

  3. Lori Lynn UNITED STATES
    on February 9th, 2009 at 3:35 pm

    Oh these onions would have been great on the carnitas taco I just made for lunch.

    Good luck with your Zazzle Gallery Paz!
    LL

  4. Simona UNITED STATES
    on February 9th, 2009 at 4:27 pm

    I can see how one would develop an addiction to these onions. Lovely photo: very appetizing.

  5. t UNITED KINGDOM
    on February 9th, 2009 at 5:57 pm

    Oh, yum. My mother used to make pickled beets like that, too.
    And I bet it would be reallllly good with kohlrabi…

  6. courtney UNITED STATES
    on February 9th, 2009 at 8:27 pm

    Thanks for this! I have always wanted to make this and its so simple! Im going to use my mandoline to get the slices thin.

  7. Sylvia ARGENTINA
    on February 11th, 2009 at 8:04 am

    These onions would be great whit steak. Looks delicious

  8. mikky PHILIPPINES
    on February 11th, 2009 at 12:51 pm

    pickled onions sound wonderful… :) great to have you back…

  9. Monster Librarian UNITED STATES
    on February 11th, 2009 at 4:05 pm

    THIS LOOKS SO GOOD! I love onions!
    Can’t wait to try!

  10. bee 96.18.222.47 not found
    on February 11th, 2009 at 5:26 pm

    i just made this yesterday, minus the oil and with green chillies. i hate raw onions, but love them like this.

  11. barbara AUSTRALIA
    on February 13th, 2009 at 1:42 am

    THey look wonderful Paz. I must try them. Congrats on th gallery. I’m sure it will do well.

  12. mikky PHILIPPINES
    on February 14th, 2009 at 4:19 am

    happy valentine’s day… :)

  13. Paz UNITED STATES
    on February 15th, 2009 at 9:44 pm

    Hi Rosa: Yum!

    Hi DaviMack: Cheese and bread? Sounds great!

    Hi Lori Lynn: I’d love to taste your tacos. Thanks for your good wishes on my Zazzle Gallery.

    Hi Simona: Thanks!

    Hi T: Your mom’s beets sound delicious!

    Hi Courtney: You have a mandoline? Lucky you!

    Hi Sylvia: Steak and onions? Yes!

    Hi Mikky: Thanks!

    Hi Monster: If you love onions, then you’ll love this. ;-)

    Hi Bee: I love your idea of making it with green chillies.

    Hi Barbara: How are you? Thanks for your good wishes regarding the gallery. Much appreciated.

    Hi again, Mikky: Thank you! I trust you had a nice Valentine’s Day celebration.

    Big hug to all,
    Paz

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