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Red Onion Pickles (P, TNT)
Source: "Mesa Mexican," by Mary Sue Milliken and Susan Feniger with Helena Siegel
Yield: 5-1/2 cups

1 pound red onions, thinly sliced
1 cup white vinegar
1 tsp. black pepper, cracked
1 tsp. cumin seeds, roughly chopped
1 tsp. dried oregano
4 garlic cloves, sliced
2 tbsp. sugar
1-1/2 tsp. 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 an additional 10 minutes.

Transfer the mixture to a container, cover and refrigerate at least a day before serving.

Poster's Notes:
Pickled onions will keep in the refrigerator up to a month.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A