Side Pannel
Pickled Red Onions
Ingredients List
- 1 lb Red onions, thinly sliced
- 1 c White vinegar
- 1 ts Cracked black pepper
- 1 ts Roughly chopped cumin seeds
- 1 ts Dried oregano
- 4 Garlic cloves, sliced
- 2 tb Sugar
- 1 1/2 ts 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 an additional 10 minutes. Transfer the mixture to a
container, cover and refrigerate at least a day before serving.
Makes 5 1/2 cups
Pickled onions will keep in the refrigerator up to a month.
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 an additional 10 minutes. Transfer the mixture to a
container, cover and refrigerate at least a day before serving.
Makes 5 1/2 cups
Pickled onions will keep in the refrigerator up to a month.
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