Pickled Red Onions

• 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 garlic cloves, 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.
2. Bring to a boil, and remove from the heat.
3. Strain and set the onions aside.
4. Combine all the remaining ingredients in the saucepan.
5. Bring to a boil, reduce to a simmer and cook 10 minutes.
6. Add the blanched onions and simmer an additional 10 minutes.
7. Transfer the mixture to a container, cover and refrigerate at least a day before serving.
8. Pickled onions will keep in the refrigerator up to month.

red onions, white vinegar, cracked black pepper, cumin seeds, oregano, garlic, sugar, salt, beet

Taken from www.foodnetwork.com/recipes/pickled-red-onions-recipe2.html (may not work)