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Pickled Red Onions

c.1997, M.S. Milliken & S. Feniger, all rights reserved

Rated: 5 stars out of 5Rate itRead users' reviews (2)

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  • Level:

    Easy

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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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Read more Comments & Reviews (2)

Comments & Reviews

  • recipe Pickled Red Onions
    Praniti Pennington, NJ 04-29-2009

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    Good and good for you!

    Rated: 5 stars out of 5
    I always have these onions on hand. I use them as a topping for Falafel. Works out great and gives a nice flavor.
  • recipe Pickled Red Onions
    Ganesh Bangalore 09-15-2006

    Flag

    Simple & tasty

    Rated: 4 stars out of 5
    Being a person from India, I find this recipe amazingly simple and healthy without the side effects of heavy oil which we use... for pickling down here.I am sure I will rollick eating this with my favurite curd riceRead more
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