*  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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