Pickled Red Onions

Recipe Ingredients

1 lb	454g / 16oz	Red onions - thinly sliced
1 cup	237ml	White vinegar
1 teaspoon	5ml	Cracked black pepper
1 teaspoon	5ml	Roughly-chopped cumin seeds
1 teaspoon	5ml	Dried oregano
4		Garlic cloves - sliced
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1		Beet - trimmed, peeled, and cut in 8 wedges

Recipe Instructions

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 1 month.

This recipe yields ??

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6183 broadcast 02-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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