Pickled Red Onions
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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 in 8 wedges

Preparation

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. 2 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.