Pickled Red Onions Recipe
Yield: 5 CupsRecipe by luhu.jp
Ingredients:
1 lbs: Red onions, thinly sliced
1 cup: White vinegar,
1 tsp: Cracked black pepper,
1 tsp: Roughly chopped cumin seeds,
1 tsp: Dried oregano,
4 each: Garlic cloves, sliced
2 tbsp: Sugar,
1 1/2 tsp: Salt,
1 each: 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.
SOURCE: Mesa Mexican by Mary Sue Milliken and Susan Feniger with
Helena Siegel.
Source from luhu.jp
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.
Source from luhu.jp