Name: Pickled Red Onions
Ingredients: 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

There may be circumstances in your earthly lot which at this moment are peculiarly trying. You look around and wonder how this or that circumstance will terminate. At present it looks very dark-clouds and mists hang over it, and you fear lest these clouds may break, not in showers upon your head, but burst forth in the lightning flash and the thunder stroke! But all things are put in subjection under Christ's feet! That which you dread cannot take place except by His sovereign will-nor can it move any further except by His supreme disposal. Then make yourself quiet. He will not allow you to be harmed. That frowning providence shall only execute His sovereign purposes, and it shall be among those all things which, according to His promise, shall work together for your good. None of our trials come upon us by chance! They are all appointed in weight and measure-are all designed to fulfill a certain end. And however painful they may at present be, yet they are intended for your good. When the trial comes upon you, what a help it would be for you if you could view it thus, “This trial is sent for my good. It does not spring out of the dust. The Lord Himself is the supreme disposer of it. It is very painful to bear; but let me believe that He has appointed me this peculiar trial, along with every other circumstance. He will bring about His own will therein, and either remove the trial, or give me patience under it, and submission to it.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Mexican	Mesamexican, Vegetables, Lnet	5	Cups

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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