HOW TO MAKE PICKLED ONIONS/CEBOLLA ENCURTIDA
If you want to elevate your cooking game, then this video is a great place to start. In it I show you How to Make Pickled Onions or Cebolla Encurtida. They are delicious on just about everything...from sandwiches and salads, to breakfast omelettes and any kind of meat. Best of all, they're easy to make. Read on for the recipe.
Video
Equipment
- 1 Large saucepan to heat the brine
- 2 32oz. glass jars for storing onions
- 1 16oz. glass jar optional for extra
- 1 Large mixing bowl to mix onions and jalapeños
- 1 Sharp knife or mandoline to slice onions and jalapeños
Ingredients
- 3 medium sized red onions sliced thin
- 2 jalapeños sliced thin (optional)
- 3 cups water
- 3 cups vinegar (any kind: white, red wine, apple cider vinegar will all work)
- 2 tsp. salt
- 4 tsp. sugarwhole peppercorns
Instructions
- Sterilize glass jars & lids by placing them in a large pot and filling it with water, until jars are completely submerged.
- Then place on the stovetop and bring to a boil.
- After 10 minutes of boiling, carefully remove jars and let cool & dry.
- I used two 32oz. jars and one 16oz. jar for this recipe.
- Slice onions and separate each layer.
- If adding jalapeño slices, mix with sliced onions in large bowl.
- Then fill jars with onions and jalapeños pressing down as you go to fit as many as possible.
- Once you reach halfway point of jar, sprinkle a few whole peppercorns on top.
- Continue to fill jars to the top with onions/jalapeños and again sprinkle a few more peppercorns on top.
- Set aside. In large saucepan, combine water, vinegar, salt and sugar and heat on stovetop.
- Bring to high heat without reaching a boil.
- Then pour over onions in jars and fill to top.
- Let cool, uncovered for two hours.
- Once cooled, cover with lids and store in refrigerator.
- They are ready to eat, but taste even better after a few days.
Notes
This recipe and video were created and produced by Marcy Inspired.
