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Cebollas Curtidas (Mexican Pickled Onions)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1621
Energy (kCal)84.3867
Carbohydrates (g)21.9414
Total fats (g)0.2212
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put beets in medium saucepan and add garlic, bay leaves, 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 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beet 1 trimmed peeled grated - - - -
    garlic clove 2 peeled crushed - - - -
    bay leaf 2 - - - -
    white wine vinegar 1/2 cup - - - -
    red onion 1 peeled sliced - - - -
    lime juice 1/3 cup 20.1667 6.7921 0.3388 0.0565
    lime zest 1 tablespoon - - - -
    grapefruit juice 2/3 cup 64.22 15.1493 0.8233 0.1647
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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