Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Pickled Red Onions
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 65
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 316
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.