Recipe: Mexican Cebollas Curidas

As the weather is getting colder and the days are getting shorter, I've become more and more in denial that winter is approaching.  I've been craving the warmth in the air and the light fresh fare of summertime.

 I've especially been craving some of the foods we enjoyed on our honeymoon to Mexico in September. One of my favorite Mexican condiments is cebollas curidas, or pickled onions.

I could put them on anything, especially tacos. 

our fish tacos earlier this week

I searched around for some recipes online and took bits and pieces from each to come up with this recipe: 

• 1 beet (trimmed peeled and coarsely grated)
• 2 garlic cloves (peeled and crushed)
• 2 bay leaves
• 1/2 cup white wine vinegar
• 1 lb red onion (peeled and thinly sliced)
• 1/3 cup lime juice
• 1 tbsp lime zest
• 2/3 cup grapefruit juice
• salt 
• 1 jalapeno or habanero roughly chopped (optional)

 1. Put beets in medium saucepan and add garlic, bay leaves, jalapeno (or habanero), vinegar and 4 cups water.

2. Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
3. Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
4. Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
5. Cover and marinate in the refrigerator for 3 hours before serving.

These will keep in the refrigerator for 2-3 weeks.

They are so good, you've got to try them!