Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pickled Red Onions

Save Recipe
  • Level: Easy
Share This Recipe


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


  1. 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.