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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Pickled Red Onions (Cebollas Rojas Encurtidas) Recipe

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This recipe for Pickled Red Onions (Cebollas Rojas Encurtidas) is from Diana C. Durham's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes about 2 cups.

1 1/2 pounds (about 5 cups) red onions, cut in half and then into very thin strips

1 1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 cup white vinegar

1 cup freshly squeezed lime juice

1 habanero chile, or chili of your choice
Directions:
Directions:
1. In a mixing bowl, toss well the onions, salt and oregano. Pack them into a tall narrow glass or stainless steel container. Pour the vinegar over the onions, then add the lime juice. Press the onions down lightly; there should be just enough juice to cover the onions. If not, add more lime juice. Cut a small slit in the top of the habanero or hot pepper of your choice an the pepper into the onions.

2. Weight the top of the container down slightly, such as with a heavy custard cup or ramekin. Refrigerate overnight. The onions may be stored in the refrigerator for up to 1 week. Bring to room temperature before serving.
Personal Notes:
Personal Notes:
Recipe adapted from "Rosa's New Mexican Table," by Roberto Santibaņez.

I obtained this recipe at a Central Market cooking class, in Dallas, Texas. The recipe says: "These tart, flavorful onions are pretty, too. They go with so many things--grilled fish, poultry, beef or pork, any kind of taco....Once you have them on hand, you will find your own uses, such as chopping them to season a finished soup, spooning them onto a burger, and a hundred more."

 

 

 

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