Mexican Pickled Onion (Cebollas Curtidas) are an integral part of Mexican street food. The harshness of the onion is softened by the vinegar and eventually mellowed by the citrus juice. If Seville oranges are in season you can use that instead of the Lime and Orange combination.
The pickling juice is also rather versatile, it can be used on shredded cabbage and carrots.
Cebollas Curtidas - Mexican Pickled Onion
2 garlic cloves, peeled and crushed
1 bay leave
60ml white wine vinegar
1 red onion, peeled and thinly sliced
juice of 3 limes
juice of an orange
1 tsp lime zest
salt
- Put garlic, bay leaves, vinegar and 240ml cups water in medium saucepan and add . Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes until syrupy.
- Put onions in a medium bowl. Pour the pickling juice over onions and set aside to rest until onions soften slightly, about 30 minutes.
- Drain onions and return to bowl. Add orange juice, lime juice, lime zest and salt to taste and toss well.
- Cover and marinate in the refrigerator for at least an hour before serving.
Variation: Pickled Cabbage & Carrots
Follow as above to step 2. Add a teaspoon of mustard seeds to the pickling juice. Cover the shredded cabbage and carrots with the brine. cover and marinate in refrigerator for at least an hour. Drain and serve.
