| Instructions: |
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
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 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 month.
TOO HOT TAMALES SHOW #TH6184
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