Pickled Onion Relish

Name: Pickled Onion Relish (Cebollas Curtidas)
Prep time: 30 min
Total time: 30 min
Cuisine: Mexican
Ingredients: Juice of 2 oranges; Juice of 2 lemons; Juice of 2 limes; ½ cup white vinegar; 1 teaspoon fresh oregano leaves or ½ teaspoon dried; 1 teaspoon fresh oregano leaves or ½ teaspoon dried; 2 bay leaves; 2 garlic cloves, peeled and lightly smashed; 1 beet, peeled and grated or finely chopped; Salt and black pepper to taste; Salt and black pepper to taste; 2 large red onions

Cebollas Curtidas

Preparation info

Makes about
2 cups

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

I saw these lovely red onions throughout the Yucatán and wondered why their color was so vivid. Turns out they’re pickled in beet juice (you can omit the beets if you like; in fact they add little flavor). These are a perfect condiment for plain grilled fish.

Ingredients

2 large red onions
Salt and black pepper to taste
1 beet, peeled and grated or finely chopped

Americas
Mexico
Yucatán
Preserve
Sauce
Vegan
Gluten-free

Method

Peel and slice the onions; sprinkle liberally with salt and toss. Let sit while you make the pickling liquid; 30 minutes would be ideal.
Combine the beet, garlic, bay leaves, oregano, and vinegar in a small saucepan and add water to cover. Bring to a boil and simmer for 5 minutes. Cool slightly.
Rinse the onions, then put them in a bowl and strain the