| 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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