*  Exported from  MasterCook  *

                            PICKLED RED ONIONS

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Red onions, thinly sliced
   1       c            White vinegar
   1       t            Cracked black pepper
   1       t            Roughly chopped cumin seeds
   1       t            Dried oregano
   4       ea           Garlic cloves, sliced
   2       tb           Sugar
   1 1/2   ts           Salt
   1       ea           Beet, trimmed, peeled and
                        -cut into 8 wedges

  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.
  
  SOURCE: Mesa Mexican by Mary Sue Milliken and Susan
  Feniger with Helena Siegel.
 


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