Pickled Red Onions


Level:
Easy

CATEGORIES
Ingredients
  • 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
Directions

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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    Recipe courtesy of Food Network Kitchen