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Pickled Onions (Cebolla Curtida)


  • 1 large red onion

  • ~1 cup of fresh squeezed lemon juice (approx. 4 - 5 large lemons)

  • salt


  1. Thinly slice the onions.

  2. In an air-tight container, combine with ~1 2 tablespoons of salt (to taste) and ~1 cup of fresh squeezed lemon juice. Make sure there is enough liquid to completely submerge the onions.

  3. Cover and let sit in the refrigerator 24 - 48 hrs. Lasts up to 2 weeks in the fridge.

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