Cebollas Encurtidas (Pickled Onions)

Cebollas encurtidas or pickled onions are the most basic curtido and are served with a lot of different dishes, they are basically the same as the onion and tomato curtido but without the tomato and cilantro, though cilantro is sometimes added to onion curtido. Occasionally onion curtido will be made with white onions , but most of the time they are made with red onions, though in Ecuador we use a different variety of red onion, called cebolla paiteña, it is smaller and slightly spicier, it almost looks like a large shallot, but unlike a shallot it doesn’t get as sweet when cooked, so whenever I look for red onions to make curtido I try to find the smallest ones possible, it makes it easier to eat when the you don’t have extremely big slices of onion. There are plenty of versions of pickled onions, some add a little bit of sugar, vinegar, etc, but the Ecuadorian method is the most straightforward way I’ve seen to make them.

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