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LOCATION: Recipes >> Preserving >> Pickled Onions 03

Print this Recipe    Pickled Onions 03

Pickled Red Onions

2 teaspoons salt
1 large red onion, peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon cumin seeds
1/2 teaspoon Mexican oregano, dried
2 cloves garlic, peeled and halved
1/4 teaspoon salt
1/3 cup cider vinegar

Bring 2 quarts of water to the boil in a saucepan, then add 2
teaspoons of salt and the onions. Bring back to the boil and boil
a few seconds, until the onions have softened slightly and the red
color has bled into the white. Drain, and turn the slices in to
a bowl.

Coarsely grind the peppercorns and cumin, and fold into the onions
along with the rest of the ingredients. Add just enough cold water
barely to cover the onions, and fold all together. Let stand for
at least 4 hours, or longer, until they take on a beautiful pink
color.

Cover and store in the refrigerator, where the onions will keep
for a week or more.

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