Submitted By Jeff
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 cloves garlic, sliced
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 beet, trimmed, peeled, and cut into 8 wedges
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 a month