Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Red onions, thinly sliced
1 c White vinegar
1 t Cracked black pepper
1 t Roughly chopped cumin seeds
1 t Dried oregano
4 ea Garlic cloves, sliced
2 tb Sugar
1 1/2 ts Salt
1 ea 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 an additional 10
minutes. Transfer the mixture to a container, cover
and refrigerate at least a day before serving.
Makes 5 1/2 cups
Pickled onions will keep in the refrigerator up to a
month.
SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
Feniger with Helena Siegel.
