Title: Pickled Red Onions
Categories: Cooking Import
Yield: 1 Servings

1	sm	Red onion; peeled and sliced
		; 1/8-inch thick
1/4	ts	Black peppercorns
1/4	ts	Cumin seeds
1/2	ts	Dried oregano; preferably mexican
2		Garlic cloves; peeled and halved
1/4	ts	Salt
1/3	c	Cider vinegar

Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl. Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions. Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.

Yield: 1 generous cup

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Cooking Live Show #CL8916

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