pickled red onions

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Pickled Red Onions

 

1 pound red onions, thinly sliced

1 cup white vinegar

1 teaspoon cracked black pepper

1 teaspoon roughly chopped cumin seeds

1 teaspoon dried oregano

4 garlic cloves, sliced

2 tablespoons sugar

1 1/2 teaspoons salt

1 beet, trimmed, peeled and cut into 8 wedges

 

Place the onions in a medium saucepan and pour in enough water to

cover. Bring to a boil, and remove from the heat. Strain and set the

onions aside. Combine all the remaining ingredients in the saucepan.

Bring to a boil, reduce to a simmer and cook 10 minutes. Add the

blanched onions and simmer an additional 10 minutes. Transfer the

mixture to a container, cover and refrigerate at least a day before

serving. Pickled onions will keep in the refrigerator up to month.

 

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